I was always a bit disappointed with pizza in America. It always seemed a bit soggy and tasteless. I would have paid folding money for those (well, apart from the pudding one).
A Boxhead friend introduced me to these indoor pizza ovens:
I used to go the whole hog and make the base and the tomato sauce. Then I realised they were not much of an improvement on shop bought (possible heresy for the cooks on here) so I bought stonebaked pizza and pimped it up.
It also had a non-stick dish for cooking frittata but that wasn’t much of an improvement on a frying pan so I binned it.