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Prep Table - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Prep Table

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  • Prep Table

    OK, I fired up my pizza oven last weekend (after the curing process) and it seemed to work like a charm. The only downside was having to run back and forth from the kitchen to the side yard to make and then cook the pizza's. I'm now considering building or buying a good sturdy large pizza prep table where people can shape the dough and load all the toppings. I'd like one big enough to store the paddles and peels and rakes under. Does anyone have any ideas about how to go about this? Marble, stone, etc?


  • #2
    Re: Prep Table

    Don't know about building one, but I found a folding table that has adjustable height, making it counter height. I love it!

    I got mine at costco. I don't see quite the same one on-line anywhere.

    My Oven Thread:


    • #3
      Re: Prep Table

      sounds like an outdoor kitchen soon on the planning table, rather than just a bench
      I am planning on installing one in an existing barbeque area and have been looking at ebay. Check out the site window and then select Business Industrial and thenthen under the Restaurant/Catering group. There are a multitude of stainless benches etc that may be suitable.
      Check out:
      stainless, Food Preparation Equipment, Cleaning Warewashing items on eBay.com

      Last edited by nissanneill; 05-22-2008, 03:28 PM.
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know

      Neillís Pompeiii #1
      Neillís kitchen underway


      • #4
        Re: Prep Table


        I found a piece of granit 2x5' for $100. I was justing going to build a frame covered in concrete board and stucco. (Also planning storage shelves and maybe a fridge underneath). I think this will happen next spring as I'm using all my "honey-do" points with the wife on the oven build.

        I think the skies the limit in what you want to do. I would recommend something smooth (or at least a "board" you can put down) to work your dough on. I would think it would be hard to form a pizza on tile or something with a rough surface.

        Last edited by thebadger; 05-23-2008, 06:13 PM.


        • #5
          Re: Prep Table


          That's a super idea. We also need a prep table and have been kicking around a few thoughts. I like yours the best. It's a fairly easy build and will look fancy.
          Ken H. - Kentucky
          42" Pompeii

          Pompeii Oven Construction Video Updated!

          Oven Thread ... Enclosure Thread
          Cost Spreadsheet ... Picasa Web Album


          • #6
            Re: Prep Table

            I have been very pleased with what I use. I bought a "beverage bar" that is made of the same material as my deck table and chairs. It sits to the right of my oven. I can hold pizza toppings, oven door, thermometer, candleabra, pizza dough, pan with water, and lots more. I will try to attach this picture. I don't know how to add the picture here, I will add it to photos


            • #7
              Re: Prep Table

              I can't get the photo thing to work. There is a pic of my prep table under the photos in cooking.


              • #8
                Re: Prep Table

                Here you go Krosskraft:


                I like this version, because it takes up so little space. And it looks really nice too.

                Though maybe not the ideal solution for those of you with enormous massive gardens streaching all the way round your houses for a couple of acres in each direction...

                Mine is a small table we used to have on our balcony. It folds up when not in use - which is VERY practical, because otherwise it would immediately get covered in various interesting stones, buckets, tools, broken bycicle bells, deflated footballs and whatever, and I'd have to clear it each time before making any pizza...
                "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



                • #9
                  Re: Prep Table

                  Auctions can be great. I have a couple of food service stainless steel prep tables about 2 feet wide and six feet long. They are on steel pipe frames but that can be easily covered and made to look nice. I got lucky on these because nobody else bid on them and got them for $10 each.
                  Do not meddle in the affairs of dragons, for you are crunchy and taste
                  like chicken...

                  My 44" oven in progress...