GOOD PIZZA TAKES ITS TIME. OURS TAKES 48 HOURS.
Caravan is not a pizzeria.
Pizza sits within our all day menu as a deliberate, considered choice, backed by dedicated pizza chefs on site, a specific oven calibrated for this style of dough, and a fermentation process that begins 48 hours before service. crowd pleasers, with a caravan twist.
FORTY-EIGHT HOURS
Our dough starts two days before it reaches the table.
Farina red Caputo 00 flour. Made at 65% hydration, to give our crusts the puff that makes it caravan.
then twenty-four hour bulk proved, and portioned into individual balls, each proving separately for another 24 hours. Made individually at each site, to keep our dough as fresh as possible.
350°C
Tony, our Group Head Chef, is direct about what this demands: "Pizzas are a delicate product to create. Temperature can change everything." So even the weather can make a difference, and we judge daily. spare dough goes into flatbreads. nothing wasted.
Our ovens are gas-fired, running at 350°C. Hot enough to 'leopard' the base, those dark irregular char marks that signal a Caravan cooked pizza, cool enough to protect what's on top. Zhoug wilts at 500°C. So does fresh mint. The oven is calibrated for the pizza, not the other way around.
THE CARAVAN TWIST
Once the base is made, the toppings are the main event.
Spiced lamb, zhoug and crème fraîche: harissa-spiced lamb mince on a minty tomate base, finished with zhoug, a yemeni herb sauce of green chillies, coriander, garlic and cumin. With a cool dollop of crème fraîche, its bold, layered and uniquely Caravan.
Spec, egg and confit garlic: A white base, no tomato, with lightly smoked ham, a soft-yolk egg baked directly on top and rosemary oil with grana padano. Rich, quiet and deeply savoury.
Roasted courgette: rocket pesto in place of tomato sauce, topped with plant-based stracciatella, fresh rocket and mint added after baking.
Anchovy, capers. red chilli, parsley.
Pepperoni placed on top of mozzarella, so the edges curl and crisp in the heat.
And classic tomato, mozzarella and basil.
six pizzas. each with the same craft, made for an all day table. Order one as a solo lunch. Or do what we think works best, share one for the table alongside our small and large plates. The spiced lamb with our chefs margarita is a team favourite combination.
Book a table
Where would you like to go?