Author Topic: Dough Stretching Prep surface  (Read 7276 times)

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Offline lennyk

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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

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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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline henkverhaar

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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

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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

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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

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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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline lennyk

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

Offline RobynB

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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

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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


Offline waltertore

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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

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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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Morgan

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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.

Offline Mmmph

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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

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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.
Rest In Peace - November 1, 2014

Offline Serpentelli

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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
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Offline Serpentelli

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Offline Hypersprint

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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

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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

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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

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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

Offline GotRocks

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Re: Dough Stretching Prep surface
« Reply #20 on: March 15, 2013, 11:50:56 AM »
Oiling wood is not something you will want to do for a wood prep area , cutting board, or any other wooden work surface that is for food prep..

You want bare hardwood for sanitary purposes!

Anyone remember 20 years ago when the rumor was that wooden cutting boards are not sanitary? That has been proven false, and in fact they found hardwood surfaces are the most sanitary work surfaces available.

This was studied at the university of Wisconsin, Madison Campus , they tested every type of cutting board surface including NSF rated plastics, rubber, stone, glass, ETC, they inoculated the materials with bacteria, and placed them in incubators to propagate the bacteria.
Something very unexpected was found, they determined that they could not get bacteria to grow on bare hardwood surfaces, but it would grow on sealed wood surfaces (oil is a sealant on wood) Beyond that, they found bacteria would quickly die on hardwood surfaces where it would survive on other materials.
the study determined that there is a natural compound in hardwoods that actively kills bacteria, it has not been isolated yet, but thoughts are that it is in the lignin of the wood.

I use monstrous bare hard-maple surfaces at our restaurant for our meat prep,  they get degreased nightly and scrubbed with a citrus degreaser, then scraped and rinsed, then sprayed with a bleach solution mixed at 50/50 with water, that gets misted on the boards at closing and left to dry.

My rookie Health inspector argued for us to use non-wood surfaces, I referred him to the study on wood, he still argued for plastic, and swabbed all my prep surfaces for bacteria, when his results came back he was surprised and he is now on board with natural hardwood surfaces being more sanitary than plastic or any other common surface.
With that said, we will be doing our dough work on stainless for portioning and balling, granite for stretching, and a wooden peel for finishing and into the oven.

Here is a link to the article  http://www.news.wisc.edu/releases/1107.html   Enjoy

Edited to add;
We had a local cabinet maker build our cutting boards, I had 1.5" square strips of maple cut and edged at the lumber yard, and we used a stainless steel threaded rod to bind the strips together along with waterproof wood glue. During the high-humidity summer season I loosen the tension on the rods to keep the board from curling, and in winter I tighten the tension to keep the joints from separating. These work surfaces are 38" deep, and 72" wide.  I can add pictures if anyone is interested.
« Last Edit: March 15, 2013, 11:56:05 AM by GotRocks »
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Offline TXCraig1

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Re: Dough Stretching Prep surface
« Reply #21 on: March 15, 2013, 12:40:39 PM »
That study was found to have major flaws and the conclusions were shown to be in fact false almost 20 years ago. Wood is not safer. Your health inspector was right.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Reep

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Re: Dough Stretching Prep surface
« Reply #22 on: March 15, 2013, 02:26:47 PM »
When cooking a pizza at 900 degrees, do we really care what was living on the prep board?  I'm not sure that is a significant factor in this context. 

My prep area has a built in unit with two metal posts sticking upward on which to place a cutting board (so it doesn't move).  The one that came with it was a warped polymer material.  It was too small anyway.  I want to build a 4' wide by 2' deep prep surface to fit onto the posts.  Wood would be super easy for me.  Marble or Granite, not so much.  Stainless would be very difficult. 

Craig, oak may have been a poor wood choice for what you wanted.  It is an open pore wood, which is hard, but has many very small open holes in it's structure.  Maple or Cherry are closed pore and would likely be a much better test case against stone and steel.
« Last Edit: March 15, 2013, 02:30:57 PM by Reep »

Offline TXCraig1

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Re: Dough Stretching Prep surface
« Reply #23 on: March 16, 2013, 01:51:05 PM »
Craig, oak may have been a poor wood choice for what you wanted.  It is an open pore wood, which is hard, but has many very small open holes in it's structure.  Maple or Cherry are closed pore and would likely be a much better test case against stone and steel.

Wow. I didn't realize I was having so many problems with oak. I'll watch with much interest to see if you can make a better pie on a different wood...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline lennyk

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Re: Dough Stretching Prep surface
« Reply #24 on: March 16, 2013, 09:58:39 PM »
My prep table is almost complete, combination of teak and granite.
How I won't have so many problems with the teak,
teak is a fairly bitter wood like cedar, too late to change now.

Design based on TXCraig's
« Last Edit: March 17, 2013, 06:13:25 AM by lennyk »