Pizza Diavola translates to ‘devil’s pizza’. Given the spiciness of this pizza, it’s a well-suited name! We’ve used spicy salami in our version, but for a really devilish pizza we recommend adding some 'nduja sausage. 'Nduja is an extremely spicy, pork salami, similar to the French andouille sausage, which was introduced to the Calabrian region of Italy in the 13th century. The spreadable salami gets its fiery taste from roasted hot red peppers and is traditionally eaten spread on bread or alongside cheese.

Replace pitted Kalamata olives with pitted olives of choice in this recipe.

Many different varieties of pizza can be made. Top with your choosen ingredients at step 5, finishing with a scattering of grated mozzarella: ham and mushroom or ham and pineapple, olives, goat's cheese, peperoni or fresh basil leaves are examples of great additions to the cheese and tomato pizza in the recipe.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

You can add fillings of choice in this recipe. After topping sauce with cheese, add fillings (but take care not to overfill) before rolling into a log. Proceed as per recipe.

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

The pastry in these individual pies is flavoured with ras el hanout, and a complex blend of spices in the rich tomato sauce perfectly complements the delicate pieces of roasted aubergine. With a final sprinkling of chopped pistachios adding crunch before baking, these pies will bring the essence of the Middle East to your kitchen.

Many different varieties of pizza can be made. Top with your chosen ingredients at step 5, finishing with a scattering of grated mozzarella. Ham and mushroom, ham and pineapple, olives, goat's cheese, pepperoni or fresh basil leaves are examples of great additions to the cheese and tomato pizza in the recipe.

Activated charcoal is a form of carbon processed to have small, low-volume pores that increase the surface area. This ingredient is a food-grade, edible, fine, odourless, black powder. This ingredient can be ordered through many online retailers.

Before first use, grease the bottom and edges of 'Betty' casserole dish very well (see instructions for use). This allows the stone from which the product is made to form a natural non-stick layer that will prevent food from sticking during cooking.

Bring your pizza party home with this simple dough. Customize with your favorite toppings and enjoy.

Alternatively, roll pizza dough out on a floured surface with a rolling pin, and transfer to prepared baking sheet.

Before first use, grease the bottom and edges of 'Paul' pizza stone very well (see instructions for use). This allows the stone from which the product is made to form a natural non-stick layer that will prevent food from sticking during cooking.

Originating from the home of pizza, Naples, calzone is simply a folded pizza. Ours has a classic stuffing of cheese and salami and is served with an easy sauce packed with flavour, perfect for dipping the fluffy, folded crust into.

Top pizza with pepperoni or cooked, crumbled sausage.

If dough is sticking to fingers whilst spreading it out onto the tray, lightly grease your hands to make it easier.

Grissini make a fantastic addition to a festive nibbles platter or cheese board. Try serving with the Baked artichoke dip ; you can find the recipe on Cookidoo®.

Soparnik is a traditional Dalmatian dish. It was first considered for fasting or food for the poor, being made from a simple dough of plain flour, water, salt and a splash of olive oil then filled with chard. It is now declared as part of the cultural heritage of Croatia.

These dense and rustic bread rolls are delicious warm, but also store well in the freezer. Cut a roll into halves, toast and spread with freshly made butter and strawberry jam.

In order to have ice-cold water for the dough, place 300 g water in the freezer for 30 minutes before starting the recipe.

After dividing the dough into two equal pieces, the dough balls can be placed in the fridge, covered, for up to 16 hours to rest. After this time, remove from fridge at least 2 hours before baking and allow to rest, then press into pans. This will improve the flavor, and texture of the dough when baked.