Cadac Pizza Stone?????

daveclare said:
Who makes pizza dough in a motorhome? Without looking like ' Windy Miller'.
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Lightweight!

Not only making our own pizza dough but cooking them in a charcoal fueled Cobb to boot thank you! Please note the utilisation of the specialised ‘artisan’ rolling pin. ;)

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Lenny HB said:
Agree the grill is useless in a TecTower but our oven works a treat. One trick I found was to lubricate the door hinges with ceramic grease it makes sure the door full closes.

I don't get this pizza stone thing I couldn't be bothered to make pizza dough in a Motorhome.
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MisterB said:
We don't make pizza from scratch on the cadac using dough, we buy them ready to cook and add our own toppings
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I don't make the pizza dough either, but vegan/dairy free ready made stuff is available. will probably take ready made ones for us as we don't have special dietary needs.
 
Tesco do a very good frozen pepperoni pizza for around 70p which we find big enough to share between us along with salad, they also do a 3 cheese one as well, much easier than making your own and you can add more topping if you want but there's no need - too much can make them too thick so they can be a bit soggy.
 
I started with a rolling pin and a fairly stiff dough when I first started making pizza, but now I use a 70-80% hydration dough and use the "stretching" method, finishing it off over the back of my knuckles and you do seem to get a less stodgy, lighter, thinner base with a nice floaty crust circle around the outside.

I hadn't considered buying a packet of premade pizza mix as you only need flour, salt and yeast anyway, you could put it together dry at home and pop it into a ziplok bag ?
Nice to see anchovies going on a pizza Orion, proper job !😋

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jockaneezer said:
Nice to see anchovies going on a pizza Orion, proper job !😋
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Can travel the world with a bottle of Worcester Sauce and a jar of anchovies!

BTW when Lidl have their ‘Spanish Specialities’ week on next, have a look for their small jars of anchovies wrapped around capers - yummy! 😋
 
daveclare said:
Who makes pizza dough in a motorhome? Without looking like ' Windy Miller'.
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I make the dough at home and then when its ready to ball up I wrap the dough balls in cling film and freeze. They'll keep in the freezer for ages, so if I'm going to make a pizza on holiday I just stick a few of them in the MH freezer....take them out in the morning to defrost and you can have pizza in the evening (though I don't use the Cadac for pizza, I take the Ooni instead).
 
Figaro said:
You can't leave it there ........
We need to know what an Ooni is ?

Edit : curiosity got the better of me and I googled it. Looks impressive 😃
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We have Cadacs at the static in France, in the motorhome and at home. At home we also have a wood pellet fed Ooni and a wood fired pizza oven ( nothing fancy, just a tin box and chimney on legs)

For ease of use, the Cadacs win hands down, for boasting purposes it's def the Ooni but the tin box on legs looks great in the garden .....

PS, we've also got the Ooni ingredient dispenser thingymejig - looks great all set up together and gets admiring glances, but it's nowhere near as easy as the Cadac to use.
Authentic wood fired taste of an Ooni?? ...hmmmmm - not convinced ...

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Figaro said:
You can't leave it there ........
We need to know what an Ooni is ?

Edit : curiosity got the better of me and I googled it. Looks impressive 😃
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Yep they're great fun and (with practice) make great pizzas. We have the small gas-fired one https://uk.ooni.com/products/ooni-koda which plugs in to the BBQ point (y)
 
BobJayne said:
Got a feeling it's Aldi Italian week and Lidl Greek week starting today.
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My local Lidl still have some of their Italian specialities from a couple of weeks ago on the ‘When It’s Gone It’s Gone’ shelf, including jars of large Caper Berries. Cut up they’re tastier than the regular ones.
 
jaygee said:
thanks for all the tips, especially those that say to cook on top of the ribbed cooking plate - wouldn't have done that would have just put ir on the flames & perhaps that's why so many people complain of stone cracking? resisted spending money on a cadac for nearly 10 years but bought one this year & so far have found it to be excellent! Now selling our old cadac 2 ring/2plate cooker as no longer need :giggle:
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we went the opposite went from single to two burner i burner is limiting cooking a meal for two
 
We’ve had one for years and use it quite often.
Use pasta flour and they won’t burn.
Not got the Cadac anymore though as it was useless.

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We
Zoobec said:
Looks great 👍 we have a pizza oven at home, OH built it, so would love to use our cobb whilst away for pizzas. Do you use a pizza stone in your cobb?
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We bought the complete Cobb kit many years ago but rarely use the other parts. It was the non-stick frying pan component we cooked pizza on but I guess a suitably sized stone on top of the roasting basket would be an excellent solution.
 
Am I missing something here? The 'pizza stone' is just a flat plate, a bit like a good flat bottomed frying pan. To cook a pizza well it needs heat from all around to cook properly. Surely on a Cadac it will just cook (or fry) the bottom?
 
VXman said:
Am I missing something here? The 'pizza stone' is just a flat plate, a bit like a good flat bottomed frying pan. To cook a pizza well it needs heat from all around to cook properly. Surely on a Cadac it will just cook (or fry) the bottom?
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Not with the Cadac on low and the lid on
 
VXman said:
Am I missing something here? The 'pizza stone' is just a flat plate, a bit like a good flat bottomed frying pan. To cook a pizza well it needs heat from all around to cook properly. Surely on a Cadac it will just cook (or fry) the bottom?
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Yes a pizza also needs some heat from above to cook the toppings, but it needs a lot more heat from the bottom to cook the base properly. The advantage of a pizza stone over something like a frying pan is its ability to be heated to very high temperatures and retain that heat. In a pizza oven you usually pre-heat the stone to 400-500 degrees C, a pizza stone in a household oven (or on a Cadac) probably can't reach those kind of temperatures, but it gets closer than just using a baking sheet or frying pan.
 
Cadac needs deflecter plate approx £6 best thing I’ve bought works a treat.

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Flairy said:
Cadac needs deflecter plate approx £6 best thing I’ve bought works a treat.
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Have tried ours out, pre feeding hollow legged grandsons. We put the pizza stone on top of the griddle plate, saw that on a Utube video, it worked a treat. I like a nice crispy base and it was have also cooked them in the remoska nice but not so crispy. Might sneak the grande in when John isn't looking.
 
We have a 30cm² plain terracotta floor tile we put on our Weber Q. Once up to around 220°C with the lid down it does a good job. I've recently discovered Giorgio Locatelli's 'Saturday Night' pizza dough. Uses '00' flour not much yeast, no sugar. Make it the day before, 24 hours in the fridge overnight. Classic Neapolitan long, slow prove. Best of all, make the quantity for four 28cm pizzas and freeze half for later after the 24 hour prove.
 
Ginam said:
I haven't used my Cadac for years but watched a guy on site this weekend using his every day for all of his cooking. The smell of his bacon in the mornings drove me insane with jealously :giggle: at night he cooked up steaks and burgers. I bought a couple of steaks from Lidl but it was just too hot to cook them in the van so I stuck them in the freezer and brought them home. He made me think about packing the Cadac in the future and thanks to this thread (y)

Gina
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I picked up a very clean second hand one today complete with skottel..and regulator plus length of pipe.
Years ago I watched a salesman at a CC national rally....grated cheese direct onto hot plate and then mopped it up with squares of bread! Delicious! He sold loads!
 
Lyrick said:
Cook pizza on our carri chef without any problems . Tried various methods and cremated a few pizzas on the way.
Found a method that works for us - fit the ribbed cooking plate ,with the defuser underneath, can't remember what it's called. Place pizza stone on top. Lid on and lowest heat setting until temp guage reaches about 150°. Place pizza directly on stone , replace lid , leave at same heat setting and cook for 10 minutes.
Perfect pizza every time
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Thank you for this - we tried it out this week, following your instructions, and the results were very good. a nice & tasty pizza (made with ready bought dough from the chiller cabinet & our own toppings) and the pizza stone is still intact :)
I floured the stone first using semolina and nothing was burnt, just a few spots on the stone which i scraped off.
Next week we'll be trying a vacuum packed ready bought basic pizza base and our own toppings to safe room in the fridge.
I've also invested in the Cadac Tapas dishes as my friend has them & uses them as small cooking dishes on the cadac to cook different items all at once.
 
chaser said:
Bought a cadac :rofl: :doh: that had one included, burnt one pizza on it then it cracked and fell into two pieces.
As good as anything to do with cadacs.
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Exactly the same happened to us 😀

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