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Cadac pizza - help

Amarillo

Amarillo

Tom
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I cooked a pizza on my Cadac safari chef 2 + pizza stone for dinner yesterday and burnt the pizza base while the top wasn't properly cooked (the cheese wasn't fully melted). The gas was on the lowest setting, and I let the stone warm before putting on the pizza.

Am I doing something wrong? Is the stone too close to the flame?

Setup: Cadac, fat ring, pan support, pizza stone, wok/cover (used as a cover)

If I used the pan support upside down the stone would be further from the flame, might this help?
 
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Max-Felix

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Pizzas need an oven to cook properly (ie heat in the top as well as underneath) so presumably you need to pre-heat the thing to make sure that heat is there?
 
Rednalong

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Friday night is always our pizza night even when away camping. I make the dough at home and bag up before leaving. We have the smaller Cadac, on arrival I put the gas on high and pre-heat the stone until very hot, before shaping and adding each pizza in turn. This makes the base crisp much like a traditional wood fired oven. The cheese on top never browns as such but does melt nicely. For a campsite effort we find this works well for us as a quick meal on arrival.
 
Rednalong

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Should perhaps add I use the fat ring and deflector so as not to damage the stone with direct heat. Not sure if this is right as no instructions provided but it works.
 
Amarillo

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Should perhaps add I use the fat ring and deflector so as not to damage the stone with direct heat. Not sure if this is right as no instructions provided but it works.
Very useful information. I had preheated, but perhaps not enough. I'll try again, next time giving a full 15 minutes to preheat and using the heat deflector. I suspect that not using the heat deflector is more likely to be my mistake as I cooked two pizzas, one after the other, and the second was the same as the first. The base severely charred, and the mozzarella on top barely melted.

These were 'cheap' defrosted Rema 1000 own brand 25cm pizzas costing 29 NOK each.
 
sidepod

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Pizzas need an oven to cook properly (ie heat in the top as well as underneath) so presumably you need to pre-heat the thing to make sure that heat is there?
Up to about 400 deg should do it
 
Skewif

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Best way so far I have found. Cadac SC 2, pizza stone on flat solid grill pan, warm on low heat for 10 mins with lid on, put pizza on stone, lid back on and turn up gas to med/high. Check base after 6 mins (only lift lid a enough to do so) then every 2 mins after. The temperature inside the lid / above the pizza will only be hot enough if gas quite high. By starting the cooking with the stone on the cooler side when you turn up the gas it fills the lid with heat but the stone heats up slowly hence better melted cheese without a burnt bottom. Picture is of the very first pizza attempt. They are way more elaborate and better cooked now.

Pizza Dog.jpg
 
sidepod

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It's all about caramelising the sugar in the yeast/dough/gluten or something along those lines. Below 400 deg I don't think it happens. That's why proper wood ovens produce fab pizza.
 
Teejay

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I think the deflector plate is the key, read it somewhere on t'internet.
 
Amarillo

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Ok - I cooked two perfect pizzas today. Heated the stone using the deflector and the lid for 10 minutes on full gas. Reduced the gas to minimum, and put on the Pizza. Cooked the pizza for 10 mins, cut and served with a side salad. Second pizza immediately followed the first.

Consumed with Guinness, a gift from a Trondheim friend.


Follow my blog at www.au-revoir.eu
 
Wind Witch

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Ok - I cooked two perfect pizzas today. Heated the stone using the deflector and the lid for 10 minutes on full gas. Reduced the gas to minimum, and put on the Pizza. Cooked the pizza for 10 mins, cut and served with a side salad. Second pizza immediately followed the first.

Consumed with Guinness, a gift from a Trondheim friend.


Follow my blog at www.au-revoir.eu
:cheers We needs a "congratulations, well done! emoticon :)
 
Walrus

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I'm confused by the term deflector. Is that the barbecue plate with the holes in or the solid griddle plate?
 
MattBW

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I'll put you down for a guest pizza slot on campervan cook out shall I? ;)
 
bvddobb

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Ok - I cooked two perfect pizzas today. Heated the stone using the deflector and the lid for 10 minutes on full gas. Reduced the gas to minimum, and put on the Pizza. Cooked the pizza for 10 mins, cut and served with a side salad. Second pizza immediately followed the first.

Consumed with Guinness, a gift from a Trondheim friend.


Follow my blog at www.au-revoir.eu
We will be trying the 'Method Amarillo' tonight! Our first attempt at Cadac-pizza


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