Author Topic: DIY pizza prep station (Read 6520 times)

RobynB · « **Reply #40 on:** April 16, 2012, 12:49:24 AM »

WOW. I have to admit, watching the build pics I was baffled - what the heck is he doing? Then I saw the finished table and my jaw dropped. That is one hunky prep table!! It looks amazing. Why not ice underneath the actual table too? I would think with your Summer heat, having a cooler surface to open on would be nice....?

TXCraig1 · « **Reply #41 on:** April 16, 2012, 12:56:57 AM »

I thought about that, but it would play hell with the wood. I think the wood will be fine so long as I don;t let a skin sit there for an extended period. I let them sit there way longer than I ever would tonight, and it worked OK. I'll need a little extra bench flour, but I can live with that.

CL

wheelman · « **Reply #42 on:** April 16, 2012, 09:32:12 AM »

super BA craig! did you think about routing an edge to rest the peel on so you can drag skins straight off the table to the peel? i've seen that in a lot of videos of pizzerias where they prop the handle on the oven.
bill

buceriasdon · « **Reply #43 on:** April 16, 2012, 09:35:16 AM »

Fantastic Craig. That is truly something to be proud of.

Don

TXCraig1 · « **Reply #44 on:** April 16, 2012, 09:42:19 AM »

Quote from: wheelman on April 16, 2012, 09:32:12 AM

super BA craig! did you think about routing an edge to rest the peel on so you can drag skins straight off the table to the peel? i've seen that in a lot of videos of pizzerias where they prop the handle on the oven.
bill

Thanks Bill.

I have thought about and I have not decided on that one way or the other.

CL

TXCraig1 · « **Reply #45 on:** April 16, 2012, 09:42:37 AM »

Quote from: buceriasdon on April 16, 2012, 09:35:16 AM

Fantastic Craig. That is truly something to be proud of.
Don

Thanks Don.

dellavecchia · « **Reply #46 on:** April 16, 2012, 03:20:42 PM »

Craig - Was the spot for the wine part of the initial drawings? Or was the whole table built around the spot for the wine?

You are living the dream my friend.

John

TXCraig1 · « **Reply #47 on:** April 16, 2012, 10:12:37 PM »

Thanks John. No actually, I have plans to build in a wine glass holder on the side.

CL

Tatoosh · « **Reply #48 on:** April 23, 2012, 12:19:34 AM »

Like RobynB, my initial impressions of the start of construction was a bit underwhelmed. When I saw the finished piece, I was seriously impressed. Very nice execution. I envy your abilities in both design and fabrication. The only change I might make is changing the top to marble for ease of working the dough, but your surface looks very nice. The bins are brilliant.

TXCraig1 · « **Reply #49 on:** April 23, 2012, 09:05:18 AM »

Quote from: Tatoosh on April 23, 2012, 12:19:34 AM

Like RobynB, my initial impressions of the start of construction was a bit underwhelmed. When I saw the finished piece, I was seriously impressed. Very nice execution. I envy your abilities in both design and fabrication. The only change I might make is changing the top to marble for ease of working the dough, but your surface looks very nice. The bins are brilliant.

Thanks! I would have used marble, but I was worried about how it would perform at 99F. Wood will transfer heat a little slower.

CL

rcbaughn · « **Reply #50 on:** April 24, 2012, 01:57:47 AM »

Craig, I have to say that your prep station may be the best looking thing I've seen on this forum, and that is including everyone's beautiful pizza pies! LOL, maybe I can get to building one of these when I get my cabin built back home in the next year.

The design on your station looks awesome, the trays make it look extremely professional. Better than what I have seen at many restaurants around where I live, and that is the absolutely truth. I am sure it makes your pies turn out even better too. A good mise en place makes all the difference when I am trying to cook pretty much anything. But again nice job and great carpentry skills! -Cory

TXCraig1 · « **Reply #51 on:** April 24, 2012, 10:58:01 AM »

Thank you Cory. My first thought was to build it pretty utilitarian, but I decided I wanted it to look nice and represent The Garage well.

CL

franko9752 · « **Reply #52 on:** April 24, 2012, 10:25:46 PM »

The best looking prep table ever!

lennyk · « **Reply #53 on:** August 15, 2012, 03:10:56 PM »

impressive

Riprazor · « **Reply #54 on:** August 16, 2012, 09:26:23 AM »

Craig, that thing is awesome! Even Norm from The New Yankee Workshop would be inspired.

TXCraig1 · « **Reply #55 on:** August 16, 2012, 09:34:44 AM »

Quote from: Riprazor on August 16, 2012, 09:26:23 AM

Craig, that thing is awesome! Even Norm from The New Yankee Workshop would be inspired.

Thank you. That's quite a complement.

landras · « **Reply #56 on:** November 05, 2012, 12:11:15 AM »

that set up looks amazing! I love it man

TXCraig1 · « **Reply #57 on:** November 05, 2012, 08:14:44 AM »

Thank you. It really improves pizza making experience.

PizzaJerk · « **Reply #58 on:** November 27, 2012, 12:35:10 PM »

Wow, that's great craftmanship. I am picturing it with a couple of small refrigeration units underneath (sort of like the "dorm room" type but sized to fit) it looks like they would slide right under.

Anthony

MightyPizzaOven · « **Reply #59 on:** November 27, 2012, 01:25:33 PM »

Super nice job on the prep table.

you may want to incorporate a plug or small valve for draining melted ice. You can use the valve on the 2 1/2 gallon water bottles.

An extra bottom shelf may be useful, for a cooler or to store stuff. A beer opener. will be nice too.