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.

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.

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.

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.