We need a referendum: no new submarine shall be build without an inbuild pizza oven.
The fish cremes, and kaviar creme: actually I have nothign but praise for this brand and these cremes, all except "Sardines", wich is too intense and toos malty for my taste, but the others all are extremely delcious. You cna use it in bread, pizza like I did, ingredients in sauces, for dips and what else you cna imagine. Very good, aromatic, and delicate. You must not fear them, not even the caviar one!
Brick oven, well nice to have if you have use for it, you need much time to preheat it, and you need the space to build it, which I do not have. I am quite happy with the oven I got and have shown, and it is so light on the work needed to maintain it. 420°C, if properly heated, that really is good enough.