Author Topic: Dough Stretching Prep surface  (Read 4962 times)

0 Members and 1 Guest are viewing this topic.

Offline lennyk

  • Registered User
  • Posts: 134
Dough Stretching Prep surface
« on: January 22, 2013, 08:01:36 PM »
Hey Guys,

I am looking to build a prep table of some sort.
What are the advantages of marble/granite surfaces versus a wood top for the tropics ?

I presently use a full size aluminum sheet pan and after a couple balls there is some flour coated on the aluminum surface.
I am in the hot tropics.

Also, is a wood top treated with some kind of oil ?

thanks,

L


Offline TXCraig1

  • Registered User
  • Posts: 12558
  • Location: Houston, TX
Re: Dough Stretching Prep surface
« Reply #1 on: January 22, 2013, 08:15:09 PM »
Here is the table I built: http://www.pizzamaking.com/forum/index.php/topic,18634.0.html

I chose oak over marble because it's often neat 100F when I make pizza and I thought a lower thermal conductivity would be better. If I was going to do it over, I would use marble. I don't particularly care for the porosity of wood even with the oak sanded down to 320 grit. I use cutting block oil to seal it - maybe ever 10 times I use it. The wood is OK; I just think I would like marble better.

CL
Pizza is not bread.

Offline henkverhaar

  • Registered User
  • Posts: 59
Re: Dough Stretching Prep surface
« Reply #2 on: January 23, 2013, 05:47:11 AM »
Here's what I made for kneading doughs, including bread, pizza, ciabatta:

It's a simple IKEA table, with narrow extensions doweled and glued to the sides of the tabletop, to accomodate the unglazed ceramic floor tile that I used for the kneading surface. Although the picture does not yet show the extensions...
« Last Edit: January 23, 2013, 05:51:34 AM by henkverhaar »

Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 963
  • Location: Manhattan, KS
Re: Dough Stretching Prep surface
« Reply #3 on: January 23, 2013, 08:49:52 AM »
I've worked on wood, marble and stainless steel, and my preference is for stainless steel. It is a snap to clean, and the dough really handles well on it for my way of opening the dough into pizza skins. I like to push the dough out to size on the table top and finish with a toss or two. The dough slides well on the stainless steel top but exhibits too much cling to the wood top. The marble top is also great, but more expensive.
If you opt for a wood top, the perferred oil to treat the top with is white mineral oil. The oil is applied after the top is scraped and damp wiped, then apply the oil liberally and allow it to soak in (overnight) then wipe off any excess and you're good to go again.
Tom Lehmann/The Dough Doctor

Offline lennyk

  • Registered User
  • Posts: 134
Re: Dough Stretching Prep surface
« Reply #4 on: January 23, 2013, 02:32:43 PM »
I think I will go the way of a granite/stone top,
will weld up a metal frame with 1 1/2 hollow section legs
build a wood top and put the granite over that and edge the top with wood similar to Craig's.

For me it may actually cost more to buy a stainless steel table as that would only be available as a commercial restaurant item.

I want to make my table narrower, I make my pie on the peel,
so possibly have the peel on the left and topping containers somewhere between the peel and the stretching surface on the right.
Kinda hate reaching over to get toppings, I usually make 15" and want to accomodate 16-18" if ever need be.

L

Offline TXCraig1

  • Registered User
  • Posts: 12558
  • Location: Houston, TX
Re: Dough Stretching Prep surface
« Reply #5 on: January 23, 2013, 02:37:04 PM »
It might not matter for you, but having mine on (locking) casters is the best.
Pizza is not bread.

Offline lennyk

  • Registered User
  • Posts: 134
Re: Dough Stretching Prep surface
« Reply #6 on: January 23, 2013, 03:02:14 PM »
definitely.

Offline RobynB

  • Lifetime Member
  • *
  • Posts: 653
  • Location: Scotts Valley, CA
Re: Dough Stretching Prep surface
« Reply #7 on: January 23, 2013, 07:28:59 PM »
I started with a stainless steel prep surface, and then went to granite.  I find less sticking on the granite, and it is easier to pick up the formed pizza with a GI Metal peel, for me at least.  Which is a non-issue if you are forming on the peel, of course  :)

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2215
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: Dough Stretching Prep surface
« Reply #8 on: January 23, 2013, 07:37:56 PM »
I purchased recycled tile sheets for my table, cheap and the dough does not stick and slides easily. Pick up is good with the sloted metal peel.

Mark
"Gettin' better all the time" Beatles

Online waltertore

  • Vendor
  • *
  • Posts: 1407
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: Dough Stretching Prep surface
« Reply #9 on: February 02, 2013, 03:44:51 PM »
I am also a fan of stainless steel.  It also can handle a boiling hot pot on it no problem. It is pretty much indestructible. It is no wonder most commercial kitchens tables are made of it.  If I ever get to design my home kitchen it will be all stainless steel.   Here is one of my students shaping a pie.   Walter
« Last Edit: February 02, 2013, 03:48:47 PM by waltertore »


Offline TXCraig1

  • Registered User
  • Posts: 12558
  • Location: Houston, TX
Re: Dough Stretching Prep surface
« Reply #10 on: February 02, 2013, 04:07:24 PM »
It is pretty much indestructible. It is no wonder most commercial kitchens tables are made of it.

That and it's very easy to sanitize.
Pizza is not bread.

Offline Morgan

  • Registered User
  • Posts: 331
  • Location: Finland
Re: Dough Stretching Prep surface
« Reply #11 on: February 13, 2013, 04:21:10 PM »
I am also a fan of stainless steel.  It also can handle a boiling hot pot on it no problem. It is pretty much indestructible. It is no wonder most commercial kitchens tables are made of it.  If I ever get to design my home kitchen it will be all stainless steel.   Here is one of my students shaping a pie.   Walter

You don't need a prep surface when tossing :-D What benefits stainless steel has compared to stone ? I have not tested stainless steel, but for this moment i have been cheering for stone top. Should i get piece of stainless for my counter and test it out.

Online Mmmph

  • Lifetime Member
  • *
  • Posts: 826
  • Location: ILM NC
Re: Dough Stretching Prep surface
« Reply #12 on: February 13, 2013, 05:36:22 PM »
I use stainless steel, but it's a bit loud when using the french slap technique.
Sono venuto, ho visto, ho mangiato

Offline dmcavanagh

  • Registered User
  • Posts: 1912
  • Location: Glenmont, NY
Re: Dough Stretching Prep surface
« Reply #13 on: February 13, 2013, 06:30:38 PM »
I'm very limited on space in my kitchen so I use and love my marble pastry board.

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1144
  • Age: 48
  • Location: Wilmington, NC
Re: Dough Stretching Prep surface
« Reply #14 on: February 13, 2013, 07:32:27 PM »
Poured Concrete.

Very Easy DIY solution and it is also indestructible.

Also comes with the ability to pre-shape it to your exact specifications by means of an easily built melamine form.

Also you can color it however you want.

John K
I'm not wearing hockey pads!

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1144
  • Age: 48
  • Location: Wilmington, NC
I'm not wearing hockey pads!

Offline Hypersprint

  • Registered User
  • Posts: 19
  • Location: Parrish, FL
  • I Love Pizza!
Re: Dough Stretching Prep surface
« Reply #16 on: March 14, 2013, 11:04:11 PM »
And I was thinking my surface was the problem with my dough sticking while trying to use any stretching techniques that turned or moved the pizza while on the surface.  I have a granite counter that seems to be favored here so I must not be putting down enough flour to work the dough, I have seen folks talking about using flour, corn meal and/or semolina for the pizza peel, should I be doing the same thing for the work surface?

Thanks
Rob

 

Offline lennyk

  • Registered User
  • Posts: 134
Re: Dough Stretching Prep surface
« Reply #17 on: March 15, 2013, 08:13:00 AM »
Is your dough room temp or cooler than room temp ?

If there is a temp diff it may cause a little condensation when you put it down to work on the surface and some of the flour
will eventually stick to the surface and it won't slide easy.

Here in the tropics I put the balls in a pan of flour first to coat them and let the surface get properly coated with dry flour there before
moving to the stretching surface.

Offline slybarman

  • Registered User
  • Posts: 1029
  • Location: Maryland
Re: Dough Stretching Prep surface
« Reply #18 on: March 15, 2013, 10:24:40 AM »
I dust my granite counter with semolina to work the dough.

Offline Hypersprint

  • Registered User
  • Posts: 19
  • Location: Parrish, FL
  • I Love Pizza!
Re: Dough Stretching Prep surface
« Reply #19 on: March 15, 2013, 10:49:37 AM »
Thanks for the help folks, I will be making pizza for dinner, so I'll get to check it out.

Thanks
Rob