Pizza Making Forum

Pizza Making => Newbie Topics => Topic started by: jmiliz on February 20, 2020, 09:30:20 AM

Title: Prep table
Post by: jmiliz on February 20, 2020, 09:30:20 AM
If you were going to make a table to put near the pizza oven and use for opening the dough ball and topping it prior to cooking, would you use a granite top, stainless steel or something else?
Title: Re: Prep table
Post by: CupnCharRoni on February 20, 2020, 10:19:31 AM
For home use, stainless is hard to beat. You can have one delivered from webstaurantstore thats 30" x 48" 18 Gauge for under 100 shipped. I have one and love it.

If you're producing though in a business setting, I think the density of granite would be nice to have, especially when working dough so the temp of the surface is consistent.
Title: Re: Prep table
Post by: The Dough Doctor on February 20, 2020, 11:23:45 AM
Another option for the home (what I use) is a wood (maple) top. They're very reasonable priced and available from most home centers like Menard's. For a commercial application cultured quarts is also a good option as it doesn't stain or discolor and is nearly bullet proof in all other ways and you can get it in just about any color you want.
Tom Lehmann/The Dough Doctor