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.

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.

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 '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.

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.

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.

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.