Author Topic: Dough Stretching Prep surface  (Read 4966 times)

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Offline 2stone

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Re: Dough Stretching Prep surface
« Reply #40 on: March 19, 2013, 01:01:09 PM »
Hi John,

Thanks, Ha, ha,..... the story is probably the same as what happens to a lot of guys!!
I really couldn't take over my wife's kitchen any more.....so I bought an old building
in Buchanan MI (sort of a Chicago getaway) and started fixing it up, after two years,
It's almost done. I use it to show the ovens as well as testing various flours and dough
formulas. We will also be open to the public in the morning (3hrs.) for stone roasted coffee,
Norwegian pastries and 3 hrs of pizza in the evening. Our menu will be small with 4-5 pizzas
at the most. If all goes well, we will also offer a limited supply of stone baked sour dough Boules.
I have been working on a natural starter (started locally in the old flour mill here in town) for a couple
of years now. With lots of washing and feeding the bread we are making with it is starting to taste pretty
good along with having some good spring to it.
2Stone blog: www.2stoneblog.com


Offline Serpentelli

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Re: Dough Stretching Prep surface
« Reply #41 on: March 19, 2013, 01:09:14 PM »
2:

I do not want to hijack this thread.

So PLEASE:

START A NEW THREAD ASAP ABOUT YOUR PURSUITS!!!!!! :) :) I am already intrigued beyond belief! Your "story" (the little that may exist yet) is the stuff that our collective dreams are made of!!!

And maybe even a little bit more intriguing for a guy like me who really doesn't want to opnen a pizza restaurant but doesn't not want to open up a pizza restaurant either!

Your pizza kitchen/coffee roasting/boulangerie/charcuterie/table making story is GREAT!

John K
I'm not wearing hockey pads!

Offline 2stone

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2Stone blog: www.2stoneblog.com

Offline lennyk

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Re: Dough Stretching Prep surface
« Reply #43 on: March 27, 2013, 07:17:21 AM »
Done, thanks much again TXCraig.


Offline Serpentelli

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Re: Dough Stretching Prep surface
« Reply #44 on: March 27, 2013, 09:29:21 AM »
Done, thanks much again TXCraig.

Jealous. Great looking prep station.

John K
I'm not wearing hockey pads!

Offline TXCraig1

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Re: Dough Stretching Prep surface
« Reply #45 on: March 27, 2013, 09:45:33 AM »
Done, thanks much again TXCraig.

That came out very nice. Does your dough go in the white box under the granite?
Pizza is not bread.

Offline lennyk

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Re: Dough Stretching Prep surface
« Reply #46 on: March 27, 2013, 03:36:06 PM »
no, just gonna use that to store general stuff like peels, pans or whatever.

Looking to put a wooden towel rack below the overhang.
« Last Edit: March 27, 2013, 03:37:48 PM by lennyk »

Offline Reep

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Re: Dough Stretching Prep surface
« Reply #47 on: March 27, 2013, 04:06:30 PM »
Lenny,

How did you mount the granite to the stand, and did you fix it to the wood too, or is it just sitting next to it?

Regarding the teak, could you apply a wax finish over it?  I would think if you used the right kind of wax it wouldn't transfer to the pizza, but might help create a barrier.

http://www.finewoodworking.com/how-to/article/food-safe-finishes.aspx

Offline lennyk

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Re: Dough Stretching Prep surface
« Reply #48 on: March 28, 2013, 06:59:19 AM »
the wood is screw from under to the frame
the granite is stuck to the frame with silicone
it is rather heavy.
the corner edges will be rounded with a bead of silicone