#11  
Old 01-05-2009, 03:38 PM
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Default Re: Counter Top surface for pizza prep.

most marble / granite companies will do a deal on offcuts as they become a nuisance to them, and they have to pay to dump them, providing you take the piece "as is " and cut yourself with a grinder to the size you need
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  #12  
Old 01-05-2009, 04:40 PM
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Default Re: Counter Top surface for pizza prep.

Marble is the preferred choice for pastry but it's not the most durable. If I were leaving it exposed I'd go with granite. Concrete is porous and even polished won't provide a good surface for long if it's exposed to the elements. None of the soft stones will work well - they either require sealants or are more fragile and likely to flake.

If I put a pastry board in the outdoor kitchen it will be marble and I'll have a cover, probably stainless steel, to go over it when not in use. Haven't decided yet - I kinda prefer having the pastry board inside where I'm more likely to do delicate work and have a portable to use outside. At least until someone tries polished concrete and finds it a lot better long term than I think it would be...
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  #13  
Old 01-06-2009, 12:14 PM
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Default Re: Counter Top surface for pizza prep.

If it is just a pastryboard size, you can use marble and stand it up when not in use as long as you leave the back unpolished face exposed.
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  #14  
Old 01-06-2009, 01:18 PM
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Default Re: Counter Top surface for pizza prep.

True, but I want something larger - and I'm not strong enough to carry it!

But you're right, that will work fine with a smaller board - good idea.
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  #15  
Old 01-08-2009, 01:12 PM
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Default Re: Counter Top surface for pizza prep.

a piece 3' x 2' x 3/4'' only wieghs 64lb (28 kg.)
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  #16  
Old 01-08-2009, 01:30 PM
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Default Re: Counter Top surface for pizza prep.

I use a heavy duty aluminum baking sheet I bought at a restruant supply store. They have large commercial ones which are very sturdy and fairly in expensive. I paid seven dollars for the half size.
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  #17  
Old 01-08-2009, 01:45 PM
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Default Re: Counter Top surface for pizza prep.

Quote:
Originally Posted by Liam
a piece 3' x 2' x 3/4'' only wieghs 64lb (28 kg.)


Good - you just volunteered to come over and carry it....







500!!! Woo Hoo!!!
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Last edited by Archena; 01-08-2009 at 01:47 PM.
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  #18  
Old 01-08-2009, 02:45 PM
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Default Re: Counter Top surface for pizza prep.

no thanks, i've spent the past 40 years of my life carrying the dam stuff, i am trying to take life a little easier now and let my son do most of the carrying
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  #19  
Old 01-08-2009, 09:42 PM
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Default Re: Counter Top surface for pizza prep.

I did my counter tops and pizza prep areas in polished concrete. I finished them just a couple of months ago and have not had a chance to work dough on my intended surface. Looking back at all the work involved, I would recommend going granite, somewhere around a meter/yard squared for a working surface.

I suspect that the small porosity that remains in my polished concrete will catch flour (bugs, bacteria, boogers etc.) over time. 800 degrees will take care of of the bad bugs, but the like blowing under a pizza to loosen it from a peel, the suggestion of unsanitary conditions (whether accurate or not) might be a detriment to a healthy appetite of some unknowing guest.

I do like my counters, but a few hundred bucks spent on granite might have made life a lot easier.
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Last edited by gjbingham; 01-10-2009 at 10:52 PM.
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  #20  
Old 01-09-2009, 05:12 AM
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Default Re: Counter Top surface for pizza prep.

A 10:1 water/bleach mix will sterilize the surface. As the surface degrades you'll have trouble working the dough - it'll stick like crazy. Still, it might not be as bad as I'm thinking - try it and see (seeing as ou already built the countertop...).
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