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We never quite get the rise of the dough right, though it always tastes great so that all that matters.

White pizza. - thin layer of cream on the base, homemade spicy Italian sausage with extra...

That looks fantastic :-)

Well since ya asked about my sausage . . . . :-)

Joking aside I get asked to make it a lot on pizzas and also for sausage pasta. No measuring out, I just wing it every time. I toast (a lot) fennel...

Mrs Devonian made some dough to prove and went out for a few hours. Being impatient I decided to put the Effeuno on in the afternoon and make my own pizza (I normally avoid the dough).

When we’ve...

Wow Paul they look amazing :-)

Stunning work fella :-)

I think my effeuno was around £700 or just over (can’t remember the model number) and that included the thicker stone.

Worth every penny and more. Fantastic piece of kit. We’ve probably saved that...

She can’t remember but is a lot more health conscious with cooking than myself so maybe cut down a bit. I do remember it was lovely and worth trying.

I do the Italian sausage on a lot of the...

I’ve showed this before - deep dish can be amazing and this one certainly was. It’s a lot of effort from scratch but well worth it as an occasional treat.

Looks perfection to me :-)

We need a PitchNRaffe roadshow where you fellas tour the lands showing us the ropes :-)

I’m thinking something between the Hairy Bikers and Two Fat Ladies :-)

^^^ I would, these are amazing. We use ours nearly every week.

I asked a chap that run a pizza business and one of their outlets had a couple of these and he said about the bottom being around 50 lower than the top so like pitch says :-)

Visitors often ask why we've got such a big kitchen, but it was the best option. Our house is reverse living as we've got fantastic views over the countryside for about a mile and can just about see...

I’m not sure I’d risk having one built in unless you’re able to find out from the company that they are suitable for use that way. I’d imagine that ‘google’ will have the pictures out there if it’s...

Fantastic looking pizzas Raffe :-)

I’ve just been told by the boss that we never did it as a flat pizza. We always did calzone. Nutella spread and chopped up bananas. Take it out when nearly finished and add a sprinkling of Demerara...

The last time we did it in the ooni (which never seemed to get that hot) and did it as a calzone and it tasted amazing. The nutella melts and the banana's soften and are warm. Had to part cook it,...

We do Nutella too, everyone loves it. Add slices of banana and a small sprinkling of brown sugar which caramelises nicely and then some ice cream :-)

Looks a great pizza still :-)

The answer is always ‘upgrade immediately’

Cost of oven/number of pizzas made x cost of ingredients/money saved on eating out + family bonding time - stress of finding a parking space at Pizza...

Ha ha that’s true - she does all the hard work. I just put the toppings on and pop it in the effeuno!

We did our first sourdough pizzas just now using the starter from the guy we buy amazing bread from. Amanda found the dough a lot harder to make, work with and to shape the bases. Have to say though...

I’m not a fan of using the word ‘artisan’ loosely but an ‘artisan’ bread maker where I live that makes amazing sourdough breads has given me some of his yeast for our pizzas. He used to run an...

Okay I keep banging the drum for it but the effeuno really is quite a piece of kit. So much so that my wife Amanda and myself both think that it’s as good as most restaurant pizzas.

Now we’re...