Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Quest with Peter Reinhart > The Quest

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #21  
Old 01-17-2013, 05:11 PM
Serf
 
Join Date: Apr 2011
Location: L.I. New York
Posts: 10
Smile Re: Surface for preparing Dough?

David- Excellent Idea, I never thought of this!! This started out for me to reclaim my bbq cart and to do the pie building in it's own dedicated area. My problem is not enough counter space. Between you and Neill this has really developed into something more! I will fill the draw with some water and see if it holds. I will let everyone know if the draw needs sealing or if it holds.

Thanks !!!
Kris
__________________
- Kris
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #22  
Old 07-09-2014, 06:47 AM
Serf
 
Join Date: Jul 2014
Location: Kansas
Posts: 1
Default Re: Surface for preparing Dough?

Hi all - we're curing our oven starting today! Meantime, I am thinking about dough. Our countertops are soapstone, and while this is a smooth surface, I wonder about the mineral oil in/on it. We tried once and had to use a ton of flour to get the dough to slide easily, then clean up was strenuous and we had to re-oil the countertop. It's a nice huge surface, though, right next to the indoor oven. Any thoughts? Thanks!
Reply With Quote
  #23  
Old 07-13-2014, 05:56 PM
Serf
 
Join Date: Apr 2011
Location: L.I. New York
Posts: 10
Smile Re: Surface for preparing Dough?

KansasTara- I would buy a slab of marble or granite from a stone dealer, see if they have a cut off/ scrap peice and use it on top of your soap stone.

Kris

PS- The draw needed sealing on my out door cart which is working excellent! I still have not added the extra bins for toppings though.
__________________
- Kris
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #24  
Old 07-14-2014, 06:03 PM
hodgey1's Avatar
Journeyman
 
Join Date: May 2013
Location: NW Pennsylvania USA
Posts: 321
Default Re: Surface for preparing Dough?

Quote:
Originally Posted by KansasTara View Post
Our countertops are soapstone, and while this is a smooth surface, I wonder about the mineral oil in/on it. We tried once and had to use a ton of flour to get the dough to slide easily, then clean up was strenuous and we had to re-oil the countertop. It's a nice huge surface, though, right next to the indoor oven. Any thoughts? Thanks!
Hello, maybe just use a cutting board on top of you counter to flour your dough and then to do the initially shaping of your outer crust. Once those two things are done my dough never hits the counter again. I stretch it, then put it directly on to the peel and finish topping it. Just a thought
__________________
Chris

Link to my photo album:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Link to my build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
gt40's slow rise pizza dough... gt40 Pizza 4 10-21-2011 04:43 PM
Electrolux Assistent in FB Store james Get Cooking 32 06-01-2010 08:20 PM
TBird 20 QT vs KitcheAid ... some thoughts heliman Pizza 4 12-27-2009 04:53 AM
How to Make a Long (20-24 Hour), Room-Temperature Fermented Dough Gollimari Pizza 3 08-24-2009 03:55 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM


All times are GMT -7. The time now is 01:50 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC