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Cadac pizza - help

bvddobb

bvddobb

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How did it go?


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We had wonderful pizza's!

We had looked here on the forum before we read the pizza stone manual, and guess what: the manual more or less suggests the 'Method Amarillo'... . Always, always: RTFM !!


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MarkVw2017

MarkVw2017

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I have a cadac and didnt even know you could cook a pizza on it. This thread genuinely excited me. Im defo.middle aged!
 
Amarillo

Amarillo

Tom
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I've just bought a Cadac Carri Chef 2 with a 42cm pizza stone. This is not for our van but for our home and a holiday home in Emsworth we share with my brothers' families.

I have read the instructions carefully.

They say (in my own words) heat the stone from a cold BBQ, resting on the pot stand, at maximum heat for 3 - 5 minutes with the lid on. Sprinkle flour on the stone, reduce heat to minimum and bake pizza for 8 - 10 minutes, also with the lid on. Leave the pizza stone to cool gradually. Never wash, scrape off any debris: they perform better once "seasoned".

Previously, I have always placed the stone on the griddle to distribute the heat.
 
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jts46

jts46

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My wife uses a meat dish in a similar way for yorkshire pudding, and it makes fantastic yorkshire pudding. Wok is also treated the same.
 
MartG

MartG

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They say (in my own words) heat the stone from a cold BBQ, resting on the pot stand, at maximum heat for 3 - 5 minutes with the lid on. Sprinkle flour on the stone, reduce heat to minimum and bake pizza for 8 - 10 minutes, also with the lid on. Leave the pizza stone to cool gradually. Never wash, scrape off any debris: they perform better once "seasoned".

Previously, I have always placed the stone on the griddle to distribute the heat.
I'd be wary of direct flame on the stone, very likely to crack it.
I'd agree with Skewif earlier - the knack is to get an even heat below (stone) and above (to char the toppings), the stone would be too hot without a deflector - with the Safari Chef 2 I put the stone on the (cold) flat griddle pan, heat gently for 10 mins, put the pizza on and crank up the heat to max, with lid on, should be done within 10 mins...
Also use coarse semolina instead of flour to stop any sticking. Do what works for you & enjoy :thumb
 
Amarillo

Amarillo

Tom
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I'd be wary of direct flame on the stone, very likely to crack it.
I'd agree with Skewif earlier - the knack is to get an even heat below (stone) and above (to char the toppings), the stone would be too hot without a deflector - with the Safari Chef 2 I put the stone on the (cold) flat griddle pan, heat gently for 10 mins, put the pizza on and crank up the heat to max, with lid on, should be done within 10 mins...
Also use coarse semolina instead of flour to stop any sticking. Do what works for you & enjoy :thumb
Well, I tried a monster sized handmade pizza on the Carri Chef's 17" stone.

All went well until I tried to shift the beautifully crafted pizza from the kitchen work surface to the stone. I ended up having to sort of fold it then unfold it onto the stone which creased the base and put all the evenly distributed toppings into a mess in the middle.

The eventual pizza tasted delicious and was enjoyed by all. For my very first attempt at a handmade pizza I'd award myself 0/10 for presentation but a very credible 8/10 for taste. Wow - what an improvement on co-op's pizza from the chilled cabinet.

Such is the design of the Carri Chef, there is no danger of a flame being in direct contact with the stone.
 
MartG

MartG

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All went well until I tried to shift the beautifully crafted pizza from the kitchen work surface to the stone. I ended up having to sort of fold it then unfold it onto the stone which creased the base and put all the evenly distributed toppings into a mess in the middle.
If this happens again, make a calzone!
 

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