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Author Topic: Another 950 B Build  (Read 24090 times)

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Offline Neopolitan

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Re: Another 950 B Build
« Reply #40 on: December 24, 2014, 12:24:14 PM »
Pizza party for stepdaughter in from Australia and her friends. Lots of work, but also lots of fun.


What is that blue Orb above Your workspace!?

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #41 on: December 24, 2014, 12:55:24 PM »

What is that blue Orb above Your workspace!?

Nothing extraterrestrial ---apparently a spot on camera lens.

Offline Neopolitan

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Re: Another 950 B Build
« Reply #42 on: December 25, 2014, 04:07:06 AM »
Oh, just A weather balloon as is commonly spotted in Roswell ;)

Happy Xmas!

Offline TXCraig1

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Re: Another 950 B Build
« Reply #43 on: December 25, 2014, 09:02:37 PM »
I love the look of your oven.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline huskerduck

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Re: Another 950 B Build
« Reply #44 on: December 25, 2014, 10:44:09 PM »
How tall is your prep table and do you wish it was a little taller/shorter and how tall are you?  Are you the only one that prepares and if not are they comfortable at its height? Hopefully this didn't come across as an interrogation .....I can't find the good cop / bad cop emoji

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Offline TXCraig1

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Re: Another 950 B Build
« Reply #45 on: December 25, 2014, 10:50:57 PM »
How tall is your prep table and do you wish it was a little taller/shorter and how tall are you?  Are you the only one that prepares and if not are they comfortable at its height? Hopefully this didn't come across as an interrogation .....I can't find the good cop / bad cop emoji

Here is how I built mine: http://www.pizzamaking.com/forum/index.php/topic,18634.0.html
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline huskerduck

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Re: Another 950 B Build
« Reply #46 on: December 26, 2014, 05:42:02 AM »
Here is how I built mine: http://www.pizzamaking.com/forum/index.php/topic,18634.0.html
Pretty spiffy! What's the height of the prep table from the floor and does it always feel comfortable. Are you the main person using it and how tall are you?

Offline TXCraig1

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Re: Another 950 B Build
« Reply #47 on: December 26, 2014, 08:46:33 AM »
The work surface is 36". I'm 5'11", and it's perfect - no bending over or feeling like you have to stretch to reach anything. At least a dozen other members of this forum have made pizza on it, and nobody ever had any difficulty.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #48 on: December 26, 2014, 09:23:55 AM »
How tall is your prep table and do you wish it was a little taller/shorter and how tall are you?  Are you the only one that prepares and if not are they comfortable at its height? Hopefully this didn't come across as an interrogation .....I can't find the good cop / bad cop emoji

It is 37 1/2' from floor, which is roughly about 1 1/2' higher than standard kitchen counters. I am 6'3' and this is an ok height for me and others. I don't think you height is as important as your arm length and I would  bet 36-37" would be comfortable for most folks. The table doubles as a wild game prep table (thus the small sink) and is on wheels so I can roll away into the pool area so the table is out of sight. I am happy to answer any questions just as everyone else on this site has done for me.
« Last Edit: December 27, 2014, 12:52:49 PM by crawsdaddy »

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #49 on: January 05, 2015, 06:29:33 PM »
Latest efforts from oven.

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Offline TXCraig1

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Re: Another 950 B Build
« Reply #50 on: January 05, 2015, 06:39:36 PM »
Nice. I really like the melt of the cheese on the first.

What sort of cheese are you using?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #51 on: January 05, 2015, 06:56:55 PM »
Nice. I really like the melt of the cheese on the first.

What sort of cheese are you using?

Whole milk mozz from HEB.

Offline TXCraig1

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Re: Another 950 B Build
« Reply #52 on: January 05, 2015, 07:14:35 PM »
The balled stuff in tubs?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #53 on: January 05, 2015, 08:00:03 PM »
The balled stuff in tubs?

No, the square loaf in the deli area. Butcher will have to cut.

Offline TXCraig1

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Re: Another 950 B Build
« Reply #54 on: January 05, 2015, 08:20:57 PM »
I use that in slices on a few pies. How did you treat it after it was cut? Big shreds? Diced?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline crawsdaddy

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Re: Another 950 B Build
« Reply #55 on: January 05, 2015, 08:52:58 PM »
I use that in slices on a few pies. How did you treat it after it was cut? Big shreds? Diced?

 had butcher cut a 1 lb chunk, sliced off 1/2" piece and cubed the piece using 1/4 in mesh

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #56 on: January 16, 2015, 08:39:03 PM »
Ready for finish coat of stucco.

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #57 on: January 17, 2015, 04:43:12 PM »
Stucco finish coat is complete. Next is to brick bottom to match house (see veranda pillar in foreground)

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #58 on: January 26, 2015, 11:48:52 AM »
After re-reading Craig's two threads completely for the third or fourth time, I picked up several nuances that I hadn't noticed before and incorporated them into last nights bake. Best yet. Tasted great but B- when one uses Texas Craig as measuring stick overall.
« Last Edit: January 28, 2015, 11:27:02 AM by crawsdaddy »

Offline Neopolitan

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Re: Another 950 B Build
« Reply #59 on: February 14, 2015, 05:18:00 AM »
WoW Your pizza has certainly improved!


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