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Recommended Pizzeria Equipment - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Recommended Pizzeria Equipment

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  • Recommended Pizzeria Equipment

    Hi all,

    Im planning to open a an authentic napoletan style pizzeria soon and have a few questions concerning the right equipment and setup:

    1- for the prep table surface what is reccomended, marble or granite and why?

    2- is there a recommended type of marble or grantie?

    3- Ive heard there are proofing drawers .where you can place the proofing trays instaled under the proofing table and can control the temp. to have the save temp. all year round and simply just pull out the drawer to make the pizza.

    - is there a recommended brand?



    thanks all.

  • #2
    Re: Recommended Pizzeria Equipment

    Hey there...for prep surface you can use either marble or granite. I've used both and don't really know the distinction between the two - white marble looks more old school classic, so if you can find that at a good price I would go for that. We have granite in our pizzeria and it works fine. Before we got our granite, we just used the stainless steel countertops and that wasn't bad - but got warm from the ovens after a while.

    Proofing drawers - waste of money. Proof you dough overnight in the fridge and it will be fine. You can do it on rimmed baking sheets covered in plastic wrap or buy the plastic stackable dough boxes you see in every pizza magazine.

    Jay

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    • #3
      Re: Recommended Pizzeria Equipment

      I'm no pro but I'd do granite over marble as the acids can attack the marbles but not the granites. There is also a synthetic quartz that you might look at. We have that now....very nice.

      (We've had marble topped tables damaged by things left on them)
      Sharing life's positives and loving the slow food lane

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