G3 Ferrari G10006 Delizia Pizza Oven - 1200W in Red

I honestly cannot fault this product. I love pizza but I'm not fond of the frozen variety or the type you get in supermarkets. Given that, I managed to find several brilliant and easy recipes for pizza sauce and pizza dough but I gave up making them because my oven just wouldn't do them justice. No matter what I used, from pizza stones to special trays it was a waste of time as they were never crisp. Not any more! I ordered this oven late on Thursday night and I'm sitting here, on the Saturday afternoon, having just had the most delicious thin crust Italian pizza, all from the comfort of my own kitchen :-)The oven itself is well built and comes with a UK style plug. The instruction booklet/recipe book covers a variety of languages and the English section was clear and easy to understand. Similar to others reviewing this product, once I had it out of the box, unwrapped and plugged in, I turned it on for about ten minutes to make sure that any manufacturing oil etc would be burnt off. There was very little smell at all and to be honest I'm not sure if doing what I did is really necessary.Many reviewers haven't been keen on the pizza paddle that is included; I would disagree. It isn't the fanciest looking thing I've ever seen but it is perfectly good. I like the fact that it comes in two pieces and I found it very easy to get the pizza from the paddle and onto the stone. TIP - when I rolled out my dough (and size wise, the paddle gives you a great indication of how big to go) I then sprinkled semolina onto the paddle before placing the pizza base onto it. Not only does this make it easy to transfer the pizza onto the stone, you also get an extra crunchy base AND there is no danger of any pizza being stuck to the stone. After the oven cooled I just brushed the remaining semolina off and wiped over with a damp cloth; perfect. Anyone worried about semolina - it's tasteless used in this fashion.For this pizza I just used a packet pizza dough mix from a supermarket. I would normally do my own in the bread maker but I couldn't wait! As promised in the blurb, five minutes was all it took to have an authentic Italian style pizza . ANOTHER TIP - when loading toppings, put your cheese on first and then add your pepperoni, ham etc - it cooks much better like this and gives you a crispier pizza. I would really recommend that you have a bash at making your own pizza - loads of recipes for dough and sauce out there - because I honestly think that using this wee gem of an oven to heat up a frozen pizza would be a travesty.Overall I would say this is a fantastic piece of kit that is well worth the money and which does exactly as it promises. Best thing I've bought in ages.

Edited 29/8/2016 about 30 months after first purchase of 10006 model.I had totally mixed feelings about this device. In many ways at £130 I felt it was a bit overpriced but it has now lasted over two years of fairly heavy use. I understand it now comes with better recipes in English. It also is good for making Nan bread.The device is simple enough. A basic clam shell design with an exposed upper element in the lid, a bit like what you would get in your oven but of course the base element is under a stone. So the pizza is put on tbe stone and cooked from above and below. There is no lip or depression around the pizza stone so it is easy to slide a finished pizza off the stone with the aid of a fish slice.Set the thermostat to position 2.5 or highest and probably forget about it forever. Preheat for 5 minutes and provided the light is on, indicating the top element is on, you are ready to start cooking. If the top light is not on at any time when you wish to start cooking then open the device till it comes on for maximum heat.The clockwork 5 minute timer on the unit is more useful than I thought it would be. It is only a simple timer and has no effect on the heating controls.My first attempt was pretty poor although the pizza tasted good. There was lots of mess on the stone because I used to much tomato based sauce and it flowed over the crust. Don't worry if you mark the stone that's normal.The most important thing is to develop a technique for getting the pizza onto the stone without tearing it or allowing any spillage particularly on the stone. Spillage to the stone will result in caramelisation and will stick the pizza base to the stone at that point.I find the best way to get things to work is to have a good elastic dough that is well floured underneath.This can be made by hand or in a bread maker:-Panasonic SD2501 has a dough program but the dough is not elastic enough so use program 22 with this recipe for 3 pizza bases:-1 teaspoon tinned active yeast.400 grams bread flour.2 tablespoons of olive oil1.5 teaspoons of salt1 tespoon of sugar280 ml of waterFlour hands, a large board and the paddles that came with the pizza maker.Put the dough in a Lidl freezer bag (these are strong and wont split) then let it float in warm water for at least 20 minutes till the dough gets bigger.Remove about one third of the dough with floured hands and shape it into a disc. Put it on a floured board and roll it out to about the same diameter as the wooden paddels.Sprinkle a fine layer of flour onto the paddles each time then place the base on the paddles before adding the topping. The dough may be of uneven thickness but should be unbroken and no thicker than about 0.7 cm.Smear a little olive oil on top of the base then about 2 to 3 tablespoons of passata (tomato based sauce) in the middle of the base and spread it to about 1" from the edge of the base.Add other toppings.Lift the base with the paddles and lower onto the pizza stone being careful to position it so that as you withdraw the paddles the pizza will be in the centre of the stone.Passata can be as simple as what comes out of a carton of crushed sieved tomatoes or you can take 300ml of passatta and add 3 crushed garlic cloves, 6 black pepper corns ground, half a teaspoon of salt, one tablespoon of olive oil and herbs. That should be enough for the 3 basses the dough recipie will make.The pizza should be cooked in about 5 to 7 minutes if not increase the heat slightly.Enjoy!Edited 29/8/2015. I see there is now a plus model but this review was for the original version.The oven is still working well and gets used regulary. The stone is quite blackened but everything has held up well after about two years enthusiastic use. Still very happy with it.