I love how you film other stuff in your videos, what's happening around you.. the dog, the chicken, saying hello to the sheep, glancing across the neighbourhood, chatting with the other builders etc.. the cafe at the end! It makes your videos all round interesting! :-) & that I want to visit Nelson!
whoever is responsible for the interlude beginning at 9:29 has a talent for that sort of thing, i could actually see those interludes being pieced together to make a case for visiting a place be it New Zealand or anywhere else
Hey Scotty, a great tip for trusses As long as you plumb up your end truss. Mark your top perlin at your truss centres and shoot the trusses where the marks are on the perlin. No need to plumb each one individually because they are parallel
Always fun to learn new facts about the southern hemisphere! For me having always lived and only been up in Europe, well, it all just makes hard time for brain 😂 I mean - how can a south wind be freezing 😅 for us it is the complete opposite! Keep up the good work Scott! About that roof..I wonder where and how the underlaying membrane will go?! We usually put membrane onto rafters, then fasten it down with timber strips to also create ventilation and condensate/water escape route and just then on top goes the frame where actual roofing material is fastened. But hey, What do I know 😅
This is amazing. Thank you, Scott, for showing the details of this build. I am still enjoying every episode as much as I did the first one I ever saw. Thank you for keeping the material fresh.
I LOVE that short truss outrigger setup!!! Here in the US, we turn 2x4s on the flat and let them into the top cord of the end truss. They work, but aren't quite as stiff as what you built there.
Hi Scott, I have a recommendation for tools in Japan!! I went to a tool shop in Tokyo called Kurashige Tools, they focus on handmade hand tools, chisels, planes, saws, slicks, even hatchets. Absolutely amazing shop!!!!!!
With all do respect Mr. Brown, the beauty of that string line knot is that it holds itself. The only thing the extra wrap around does is confuse and subsequently infuriate weirdos like me when they go to undo the string. (The reason i like your videos is reminding me constuction can have a chill vibe. Construction in the US can be so aggro.)
That safety net is a new one for me! I’d actually like to see a compilation of all of your safety procedures. We have nothing like that in southern Ontario, Canada. Pretty cool to see fall protection from other countries!
Yea - NZ is pretty big on fall protection. Bit of a pain if you need something done up high and have to get scaffold installed where in the old days a ladder would have done the trick. But hey, if it saves lives.
Scott, I would love to see you meet up with Shoyan The Japanese Carpenter on your Japan trip. My 2 favourite UA-cam carpenters in one video would be awesome.
Variation 03 Double Quantity (with beer) x8-9 16" Warm Water 300g Beer (Leffe beer is perfect), room temperature 600g Yeast 12g (active dried) Salt 30g Flour 1500g '00' Method: Add the yeast to the water and beer, leave for 3 minutes 0:03:00 Add the salt and whisk 0:00:10 Add the flour to the mixing bowl 0:00:10 Mix together at the slowest speed for 5-10 minutes until firm and stretchy 0:10:00 Flour the work surface then work the dough into a large ball 0:00:20 Place the dough into a bowl, cover and leave in a warm place for 1-2 hours until double in size 2:00:00 Divide the dough into equal pieces and work into the final balls 0:05:00 Place in the proofing box for the final rise 0:20:00 Total Time 2:38:40
For the pizza dough - make sure the yeast is active, it should get foamy in lukewarm water. If the water is too hot it will kill the yeast. Cold water will slow the action. Don’t add salt and yeast together, as salt will kill your yeast. Add dry ingredients one at a time and mix thoroughly after adding each ingredient. Mix the dough wet, let it sit for 3-4 hours and then refrigerate overnight. It can stay in the fridge for a week, maybe a little longer. Take it out of the fridge a half hour before baking so the dough comes to room temp. Knead the dough a bit and then it’s ready to roll out and make a pizza.
hi Scott love your videos as im in Hamilton and a LBP builder and you have motivated me to getting back into building thanks for your awesome videos and keep it up
Here is something noticeable. There is clearly a good working relationship among those in the recent videos. Now two questions: 1) How do you guys deal when there are disagreements with processes, tasks or their order? And 2) How do you deal with a "difficult" colleague?
I'm with Jess check your yeast and type. Make sure you are using the right yeast for the recipe. Love the Chanel great start to my Saturday morning in the Tron
Helpful AND lovely video again! Love your channel! As your friends used to have a pizza place, they might have the ultimate pizza dough tips for Torsten ;) Keep up your great vids!
pizzia dough secret is warm water (110 - 115 degress (F)) with honey in the water, after the honey is disolved, then mix in the yeast. Let the yeast rise for 75minutes. Good luck
Loving following the build and seeing you back on the tools. Missing Jess, cameos are good, but maybe slot in a mini segment instead of a montage. Looking forward to the big trip too!
*Pizza Dough Response!* 2 cups lukewarm water 1 pinch sugar 1½ tablespoons active dry yeast 2 tablespoons olive oil 5¼ cups all purpose flour or bread flour 1½ teaspoons salt 1.In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with *Machine* or *Hand*. 2. *Stand Mixer* Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading) / 2. *By Hand* Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour). 3.Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.** Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes. Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands). Top with your favourite toppings, bake for approximately 15-20 minutes until crust is golden and cheese has melted. Enjoy! **At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours. Enjoy the basic but tasty pizza dough!
You need to bloom the yeast in water between 110 and 120*F and add whatever sugar you are using in your dough to that so it can feed on it. I think adding salt too early can have a negative impact on that too so I end up just sifting the salt into the flour.
Ray coming back is exciting but I bet I’m not the only one who thought for a second that it might be Paerau! Sending my best from California, I hope he’s back on his feet and thriving.
Pretty sure we can't build our own roof trusses here in the states either. When we added on to our house, the framer had to get a truss company to provide engineering calculations to get the permit signed off from the city inspector. Once ok'ed by the inspector, the truss company will make them. The framer does the install.
Hey Scott! Im Japanese fan of your channel who is 3rd year apprentice builder in NZ. If you need to know anything for your trip to Japan, feel free to ask me!! Chur!!!
@@who_needs_a_handle Sorry late reply, Kappa-bashi is pretty cool for all knifes, saws , a shop makes steel stamp, and kitchen tool all around this area. Also Sagami Daiku Dougukan is the best tool shop in Kanto area
For Torston - Whatever your dry ingredients are and your wet ingredients. make the two equal 50 degrees [so if its cold in your kitchen and the flour, yeast, salt n sugar are 18 degrees add your water at 32. If its a hot day and the dry stuff is 35 degrees then the wet stuff should be chilled to 15] Need two or three times with a half hour ret in between and put too much chees on. PS love ya work.
Just taking a break from drawing house plans to watch a little house building. with all the spans and loads involved, best to leave the trusses to the pros anyway, as they have the engineers onboard. Cheers.
Pizza. Get new yeast in those 7g packets if you don't do it regularly. Prove the yeast quickly first check it's good. Smidge of sugar for it to use up, keep the salt with the dry mix, add oil to the dough after first rise not at the start. Correct flour that can support the proving of the dough, not just all purpose. If making in cold weather rise the dough in a covered bowl with a warm water bowl under or in a bowl in a sink of watered water. Make the dough leave to proof then shape to balls, leave again somewhere warm enough, then shape the pizza. It's the long way round but it's consistent. God I love home made pizza
My girlfriend and I are always enjoying your videos. Even though my girlfriend doesn't know anything about building/woodworking. We are always wondering, who creates/edits your videos?
Hey scott, Its always refreshing watching other chippies and the way they do things. Are the 750 purlins for wind rating there or is that just the standard width in NZ? 🤙🏼
For Torston, my pizza dough recipe works every time, in a bowl add 1 teaspoon of active yeast (I keep mine in the fridge) 1/2 teaspoon salt (it has never killed the yeast) 1 teaspoon sugar, 1/2 cup warm water (ideal temp is 38C or 100F) leave until the yeast starts to froth, add 2 cups high grade flour or bread flour if you can get it, mix to bring it together then add a tablespoon of olive oil, I sometimes add herbs at this point, usually Oregeno, take the dough out of the bowl and knead for about 15 mins until the dough is smooth and elastic, roll and stretch into pizza pan, leave to rise, makes enough for a decent thickness 300mm pizza, put toppings on and bake at 240c (470F) for about 15 mins (I use cornmeal to flour the bench when rolling out the dough.
Loving the content as always Scott! (and Jess!) Why can't NZ builders build their own trusses? It would be great to know why that is a restricted item?
@@ReaperXC Corrugated sheets are a 8 degree minimum pitch. The trapezoidal Roofing is more square, has a depth flat trough, high ribs and edge of the lap sits higher on the rib of the next sheet preventing water from capillary over the lap between the sheets. Profile comes in different sheet widths, ranging from a 700mm to 889mm depending on supplier and profile.
Are you allowed to build it if you don’t require an engineered truss? As in your using Timbers to pitch the roof? Or will it not get signed off unless you use engineered trussed?
Use Edmonds Cookery Book scone recipe for your pizza base. As per 80's high-school home economics classes. Making pizza at school is a good day at school.
Building roof, so much fun, it takes away the challenge if you have a net under. You can't fall, but I know it's a safety regulation. I'm curious about the trusses in the middle, some of them are wider and not using treated lumber. What is the reason or purpose?
Pizza dough: Water temp must be warm, add active yeast and it will foam up. mix ingredients for 5 mins. Then cover dough and let rise in a warm dark place for 2 hours.
The shorts thing is funny, I work with refrigeration and freezer engineers from Australia and New Zealand, they all stay in shorts 363, working days of the year, Mad
If an individual wanted to build their own home (not a professional builder), would they also be required to buy trusses? Is it because the trusses are engineered, and you could build a roof with traditional rafters yourself if you wanted?
Follow the building code acceptable solutions and use the span and rafter tables there in, and you could probably build something that didn't require any engineering. But you would be limited in your house design.
Is that the mold-resistant timber for the trusses, or fire-retardant? I noticed a medium sized block of townhoused going up in western Canada, and all the roof trusses being flown in were reddish, and treated for fire resistant. The pink mold resistant timber has become common in many areas here too.
For the pizza dough try this: add some dry yeast to the flour (preferably pizza flour) mix 1 part water with 2 parts flour (by weight, ) mix them lightly (i use a chopstick) and you get a sort of crumbly globby texture with some flour left at the bottom of the container. This is the "biga". Keep it a day in the fridge in a closed container. On the next day add the remaining water and some salt to get to the level of hydration you want. The biga is 50% hydration so, for let's say an 80% hydration dough, you need to add an extra 30% water (30% of the flour weight). Kneed into a smooth ball, let it rest in the fridge, closed, for an hour. Cut into portions and make them into balls, let them rise a bit in a closed container at room temperature and make your pizzas. These can be stored in the fridge for at least a week. Heat is your enemy in this process, the professional kneading machines advertise how little the dough temperature rises during kneading. Example: Biga: 1Kg pizza flour + about 1 1/2 tblsp dry yeast + 0.5Kg water Final dough: add salt and 0.3Kg water to the biga. If you can get an oven that goes to 350ºC and a "biscotto" or some kind of refractory base plate you'll be making the best pizzas of your life in about 90 seconds!
I allways make the one hour pizza dough from this video and it's allways a success Homemade Pizza Dough | Quick and easy recipe vs 72-hour fermented dough recipe
As an Australian chippy it was wild seeing the safety netting, I've heard of it, but no one over here gives enough of a shit about us to actually use it. Also you confused the hell out of me when you said purlins. We call those battens and an underpurlin is what's used to strengthen the mid span on the underside of a rafter.
pizza dough works best with a long slow rise in the fridge. all you should be using is water salt flour and yeast. If he's not weighing out ingredients that is a good place o start as well
If it’s a bit cold for the dough to rise in ambient temperature, partially fill a large sink with warm water, put the bowl of dough in and cover with a damp tea towel…it will rise quicker that way. Oh, and yeah, make sure the yeast is viable as the wise one said 😜
Builders used to build there own trusses There were std designs for different spans,wind and roofing.But even a hip end introduces many more design factors. I also think that some quality and failure to adhere to the tables meant that that option was withdrawn. Many many houses now have quite complex truss designs. Your 3 degree roof for example cannot be built the same way that a 25 degree roof is built.The main thing is each truss is now specificaly engineered for its job by a engineering computer program
Mix 14g fresh yeast, 300ml tepid water, 2tbsp olive oil, 1 tsp malt extract. stir. Pour into 400g ‘00’ flour and 100g rice flour with 2 tsp fine salt. Knead for 8 mins, leave in oiled bowl for 1 hour. Divide into 3 (or 4 for small pizzas). Knead into balls, cover on floured board for 2nd rise while pizza oven (or gas BBQ with pizza stone) heats up. Flatten, put on peel sprinkled with fine semolina, Tom sauce and fav toppings, cheese, bake for 7 mins (for first pizza, 6 mins for second) as oven gets hotter!! Enjoy
That string line hammer indent tip was gold!
Yep, I’ve never seen that
Until it is cut in half - ask me how I know😂
Thanks! Hadn't seen the hammer-string tip before.
I love how you film other stuff in your videos, what's happening around you.. the dog, the chicken, saying hello to the sheep, glancing across the neighbourhood, chatting with the other builders etc.. the cafe at the end! It makes your videos all round interesting! :-) & that I want to visit Nelson!
Thanks!
I’m usually a silent watcher but with Ray being in the next episode, I can’t wait!
Thank you Scotty & Jess starting a Saturday morning with your channel always brings on a great weekend
As a Dutchman can’t wait to see Ray again. Jess and Scott keep up the good work. Love the videos every week 👍🏻
I’ve seen so many people snap string lines by hitting them with a hammer 😂 I wouldn’t recommend! Otherwise, nice work. Such a tidy and safe site
whoever is responsible for the interlude beginning at 9:29 has a talent for that sort of thing, i could actually see those interludes being pieced together to make a case for visiting a place be it New Zealand or anywhere else
When I see Ray, I instantly become proud that I'm Dutch, even though I don't hold any patriotic values.
Me, too, but my parents are Dutch. I was born in Canada. 🇳🇱 🇨🇦
Go kaaskop !
The Dutch are great people, fine Christian European stock, 👍💪💪
@@Toyotaamazon80series- That's disturbing.
If you're not Dutch, You're not much.
Hey Scotty, a great tip for trusses
As long as you plumb up your end truss. Mark your top perlin at your truss centres and shoot the trusses where the marks are on the perlin. No need to plumb each one individually because they are parallel
just smashed out every episode in the last week. a lot of 12 hour night shift binge watching. kia ora from the mighty waikato
I love how you guys are really cool when you make a mistake. I wish I was this chill at work. I'm also a carpenter😂
Always fun to learn new facts about the southern hemisphere! For me having always lived and only been up in Europe, well, it all just makes hard time for brain 😂 I mean - how can a south wind be freezing 😅 for us it is the complete opposite! Keep up the good work Scott! About that roof..I wonder where and how the underlaying membrane will go?! We usually put membrane onto rafters, then fasten it down with timber strips to also create ventilation and condensate/water escape route and just then on top goes the frame where actual roofing material is fastened. But hey, What do I know 😅
My favorite start of the weekend!
I was too late to say the same 😆. Well,maybe next week I'll beat you to it?! 👍
This is amazing. Thank you, Scott, for showing the details of this build. I am still enjoying every episode as much as I did the first one I ever saw. Thank you for keeping the material fresh.
Love the safety with the net. I have never seen that on an Australian job. Good work
I LOVE that short truss outrigger setup!!! Here in the US, we turn 2x4s on the flat and let them into the top cord of the end truss. They work, but aren't quite as stiff as what you built there.
I love seeing the cherry blossom. Mean winter is coming for us and you have a scorching summer ahead.
Hi Scott, I have a recommendation for tools in Japan!! I went to a tool shop in Tokyo called Kurashige Tools, they focus on handmade hand tools, chisels, planes, saws, slicks, even hatchets. Absolutely amazing shop!!!!!!
Have a great time in Japan. Great place for a holiday you will never forget
With all do respect Mr. Brown, the beauty of that string line knot is that it holds itself. The only thing the extra wrap around does is confuse and subsequently infuriate weirdos like me when they go to undo the string. (The reason i like your videos is reminding me constuction can have a chill vibe. Construction in the US can be so aggro.)
That safety net is a new one for me! I’d actually like to see a compilation of all of your safety procedures. We have nothing like that in southern Ontario, Canada. Pretty cool to see fall protection from other countries!
Hello from Cowichan Bay🏝️
Yea - NZ is pretty big on fall protection. Bit of a pain if you need something done up high and have to get scaffold installed where in the old days a ladder would have done the trick. But hey, if it saves lives.
@@pwapwapif, I like to see stats for ACC claims 2004-2014 vs 2014-2024.
@@Dakalberry they are probably on the web, or at least you could easily do an OIA.
Scott, I would love to see you meet up with Shoyan The Japanese Carpenter on your Japan trip.
My 2 favourite UA-cam carpenters in one video would be awesome.
Variation 03 Double Quantity (with beer)
x8-9 16"
Warm Water 300g
Beer (Leffe beer is perfect), room temperature 600g
Yeast 12g (active dried)
Salt 30g
Flour 1500g '00'
Method:
Add the yeast to the water and beer, leave for 3 minutes 0:03:00
Add the salt and whisk 0:00:10
Add the flour to the mixing bowl 0:00:10
Mix together at the slowest speed for 5-10 minutes until firm and stretchy 0:10:00
Flour the work surface then work the dough into a large ball 0:00:20
Place the dough into a bowl, cover and leave in a warm place for 1-2 hours until double in size 2:00:00
Divide the dough into equal pieces and work into the final balls 0:05:00
Place in the proofing box for the final rise 0:20:00
Total Time 2:38:40
For the pizza dough - make sure the yeast is active, it should get foamy in lukewarm water. If the water is too hot it will kill the yeast. Cold water will slow the action.
Don’t add salt and yeast together, as salt will kill your yeast. Add dry ingredients one at a time and mix thoroughly after adding each ingredient.
Mix the dough wet, let it sit for 3-4 hours and then refrigerate overnight. It can stay in the fridge for a week, maybe a little longer.
Take it out of the fridge a half hour before baking so the dough comes to room temp. Knead the dough a bit and then it’s ready to roll out and make a pizza.
I like to add sugar to the yeast and lukewarm water, the yeast feeds on it.
But be aware, the dough temp doesnt get to high, or it will ruin the gluten
Salt doesn't kill yeast. Dump everything together and mix
We got a “Scott Brown here” all is good in the world again.
That stringline tip was such an aha! moment. So simple and so brilliant. Thanks for that one Scott! Cheers 🍻
The tap shocked me! Definitely using that one tomorrow!
Love to see Ray coming back
For a moment I thought it might be Paerau
@@ohasis8331 Yeah me too 😪
The fall colour in Japan is something to be jealous of!
hi Scott love your videos as im in Hamilton and a LBP builder and you have motivated me to getting back into building thanks for your awesome videos and keep it up
Very excited for the Japan trip.
Ray is a great New Zealander
Nice wee WeatherWatchTV forecast insert there :)
Duncan does a good job describing the back ground details. And then when the weather is a bit different from forecast you know why. 👍
Here is something noticeable. There is clearly a good working relationship among those in the recent videos. Now two questions: 1) How do you guys deal when there are disagreements with processes, tasks or their order? And 2) How do you deal with a "difficult" colleague?
Sometimes the spacing for metal roofs is smaller for the end of sheet spans than the intermediate spans.
Love your videos.
Looking good SBC!! Chilly and sunny.. Springtime ☀️💐🎉😎
I'm with Jess check your yeast and type. Make sure you are using the right yeast for the recipe. Love the Chanel great start to my Saturday morning in the Tron
Tip - tie two chalk lines together then you can reel it in back and forward to re chalk the lines.
That is a great idea! Thanks
Helpful AND lovely video again! Love your channel!
As your friends used to have a pizza place, they might have the ultimate pizza dough tips for Torsten ;)
Keep up your great vids!
Looking forward to your trip to Japan! Dream destination!!
I recommend japan open air folk house museum in kawasaki to see many examples of traditional buildings, look it up if in the area
(Danrley) Glad to see Ray´s back and longing to watch the Japan episodes, that will be awesome !!
pizzia dough secret is warm water (110 - 115 degress (F)) with honey in the water, after the honey is disolved, then mix in the yeast. Let the yeast rise for 75minutes. Good luck
Loving following the build and seeing you back on the tools. Missing Jess, cameos are good, but maybe slot in a mini segment instead of a montage. Looking forward to the big trip too!
*Pizza Dough Response!*
2 cups lukewarm water
1 pinch sugar
1½ tablespoons active dry yeast
2 tablespoons olive oil
5¼ cups all purpose flour or bread flour
1½ teaspoons salt
1.In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with *Machine* or *Hand*.
2. *Stand Mixer* Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading) /
2. *By Hand* Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).
3.Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**
Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.
Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).
Top with your favourite toppings, bake for approximately 15-20 minutes until crust is golden and cheese has melted. Enjoy!
**At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours.
Enjoy the basic but tasty pizza dough!
You need to bloom the yeast in water between 110 and 120*F and add whatever sugar you are using in your dough to that so it can feed on it. I think adding salt too early can have a negative impact on that too so I end up just sifting the salt into the flour.
Ray coming back is exciting but I bet I’m not the only one who thought for a second that it might be Paerau! Sending my best from California, I hope he’s back on his feet and thriving.
Pretty sure we can't build our own roof trusses here in the states either. When we added on to our house, the framer had to get a truss company to provide engineering calculations to get the permit signed off from the city inspector. Once ok'ed by the inspector, the truss company will make them. The framer does the install.
Thank you and have a great day.
Hey Scott! Im Japanese fan of your channel who is 3rd year apprentice builder in NZ.
If you need to know anything for your trip to Japan, feel free to ask me!!
Chur!!!
What’s your fave tool store in Japan? I think their Makita stocks might get hammered.
@@who_needs_a_handle Sorry late reply,
Kappa-bashi is pretty cool for all knifes, saws , a shop makes steel stamp, and kitchen tool all around this area.
Also Sagami Daiku Dougukan is the best tool shop in Kanto area
For Torston - Whatever your dry ingredients are and your wet ingredients. make the two equal 50 degrees [so if its cold in your kitchen and the flour, yeast, salt n sugar are 18 degrees add your water at 32. If its a hot day and the dry stuff is 35 degrees then the wet stuff should be chilled to 15] Need two or three times with a half hour ret in between and put too much chees on. PS love ya work.
Just taking a break from drawing house plans to watch a little house building. with all the spans and loads involved, best to leave the trusses to the pros anyway, as they have the engineers onboard. Cheers.
Pizza. Get new yeast in those 7g packets if you don't do it regularly. Prove the yeast quickly first check it's good. Smidge of sugar for it to use up, keep the salt with the dry mix, add oil to the dough after first rise not at the start. Correct flour that can support the proving of the dough, not just all purpose. If making in cold weather rise the dough in a covered bowl with a warm water bowl under or in a bowl in a sink of watered water. Make the dough leave to proof then shape to balls, leave again somewhere warm enough, then shape the pizza. It's the long way round but it's consistent. God I love home made pizza
Great Work Scott
My girlfriend and I are always enjoying your videos. Even though my girlfriend doesn't know anything about building/woodworking.
We are always wondering, who creates/edits your videos?
Hey scott,
Its always refreshing watching other chippies and the way they do things. Are the 750 purlins for wind rating there or is that just the standard width in NZ? 🤙🏼
Hi Scott how is your friend pardo getting on ?
Regards Graham ,
Rayunion!
OG Ray 💯
Power lines/big deck you guys have fun with words. Ha ha.
For Torston, my pizza dough recipe works every time, in a bowl add 1 teaspoon of active yeast (I keep mine in the fridge) 1/2 teaspoon salt (it has never killed the yeast) 1 teaspoon sugar, 1/2 cup warm water (ideal temp is 38C or 100F) leave until the yeast starts to froth, add 2 cups high grade flour or bread flour if you can get it, mix to bring it together then add a tablespoon of olive oil, I sometimes add herbs at this point, usually Oregeno, take the dough out of the bowl and knead for about 15 mins until the dough is smooth and elastic, roll and stretch into pizza pan, leave to rise, makes enough for a decent thickness 300mm pizza, put toppings on and bake at 240c (470F) for about 15 mins (I use cornmeal to flour the bench when rolling out the dough.
dope pro tricks
What glasses you wearing here, Scott? Dig them. Not sure if you’d mentioned it before or not.
I would love to go to Japan so much! Whllst you're there you can stock up on blades for your Makita circular saw! 😂
Make a video from a used tool shop in Japan. They hold a lot of golden stuff!
Loving the content as always Scott! (and Jess!) Why can't NZ builders build their own trusses? It would be great to know why that is a restricted item?
like the safety netting. Is that a requirement?
Yes cost me $3000. On my last build
Don't roofs need to be a minimum fo 5 degrees to avoid the capillary effect?
Roof pitch: My first guess is that the sheets will be 'full', no laps.
We shall see.
Nah mate. Can run them at 3degrees minimum if the trapezoidal (ie-5rib) roofing has 29mm minimum high ribs.
@@Phonepad that's interesting. Thanks. Is that the standard corrugated sheets? 762mm wide I believe.
@@ReaperXC Corrugated sheets are a 8 degree minimum pitch. The trapezoidal Roofing is more square, has a depth flat trough, high ribs and edge of the lap sits higher on the rib of the next sheet preventing water from capillary over the lap between the sheets. Profile comes in different sheet widths, ranging from a 700mm to 889mm depending on supplier and profile.
Are you allowed to build it if you don’t require an engineered truss? As in your using Timbers to pitch the roof? Or will it not get signed off unless you use engineered trussed?
A good pizza dough starts with a Poolish made the day before and left in the fridge overnight.
Surly we get a pizza oven build now in the bake yard and a side quest for the perfect pizza!🍕
How does this net work? We're setting up a house where some of the floors are 4.7m high on the tall side
Use Edmonds Cookery Book scone recipe for your pizza base. As per 80's high-school home economics classes. Making pizza at school is a good day at school.
Top with watties canned spaghetti, tasty cheese, and meats of your choice. Don't be a food snob it's cheap and hearty.
And cold the next day, just like a savoury scone, unlike the yeast based ones.
Awesome video Scott !
excited for JP
Building roof, so much fun, it takes away the challenge if you have a net under. You can't fall, but I know it's a safety regulation. I'm curious about the trusses in the middle, some of them are wider and not using treated lumber. What is the reason or purpose?
Pizza dough:
Water temp must be warm, add active yeast and it will foam up. mix ingredients for 5 mins. Then cover dough and let rise in a warm dark place for 2 hours.
Love the cherry blossom tree in the background at 8:09
You lived in Edinburgh, how cold is it in comparison to there?
Same here in the U.S. where I live, can’t build our own trusses but can build stick frame and timber frame! Can’t figure it out?
The shorts thing is funny, I work with refrigeration and freezer engineers from Australia and New Zealand, they all stay in shorts 363, working days of the year, Mad
Pizza dough,1-1/2 cups of self raising flour, 1 cup of plain Greek yogurt, pinch of salt
If an individual wanted to build their own home (not a professional builder), would they also be required to buy trusses? Is it because the trusses are engineered, and you could build a roof with traditional rafters yourself if you wanted?
Follow the building code acceptable solutions and use the span and rafter tables there in, and you could probably build something that didn't require any engineering. But you would be limited in your house design.
Is that the mold-resistant timber for the trusses, or fire-retardant? I noticed a medium sized block of townhoused going up in western Canada, and all the roof trusses being flown in were reddish, and treated for fire resistant. The pink mold resistant timber has become common in many areas here too.
For the pizza dough try this:
add some dry yeast to the flour (preferably pizza flour) mix 1 part water with 2 parts flour (by weight, ) mix them lightly (i use a chopstick) and you get a sort of crumbly globby texture with some flour left at the bottom of the container. This is the "biga".
Keep it a day in the fridge in a closed container.
On the next day add the remaining water and some salt to get to the level of hydration you want. The biga is 50% hydration so, for let's say an 80% hydration dough, you need to add an extra 30% water (30% of the flour weight).
Kneed into a smooth ball, let it rest in the fridge, closed, for an hour.
Cut into portions and make them into balls, let them rise a bit in a closed container at room temperature and make your pizzas. These can be stored in the fridge for at least a week.
Heat is your enemy in this process, the professional kneading machines advertise how little the dough temperature rises during kneading.
Example:
Biga: 1Kg pizza flour + about 1 1/2 tblsp dry yeast + 0.5Kg water
Final dough: add salt and 0.3Kg water to the biga.
If you can get an oven that goes to 350ºC and a "biscotto" or some kind of refractory base plate you'll be making the best pizzas of your life in about 90 seconds!
I allways make the one hour pizza dough from this video and it's allways a success
Homemade Pizza Dough | Quick and easy recipe vs 72-hour fermented dough recipe
Awesome job
As an Australian chippy it was wild seeing the safety netting, I've heard of it, but no one over here gives enough of a shit about us to actually use it.
Also you confused the hell out of me when you said purlins. We call those battens and an underpurlin is what's used to strengthen the mid span on the underside of a rafter.
pizza dough works best with a long slow rise in the fridge. all you should be using is water salt flour and yeast. If he's not weighing out ingredients that is a good place o start as well
If it’s a bit cold for the dough to rise in ambient temperature, partially fill a large sink with warm water, put the bowl of dough in and cover with a damp tea towel…it will rise quicker that way. Oh, and yeah, make sure the yeast is viable as the wise one said 😜
Please do a vlog or similar on visiting the tool shops in Denden Town Osaka. Toolaphile heaven.
Ray is great, but I think we all know who we hoped for when you said someone was returning.
Builders used to build there own trusses There were std designs for different spans,wind and roofing.But even a hip end introduces many more design factors. I also think that some quality and failure to adhere to the tables meant that that option was withdrawn. Many many houses now have quite complex truss designs. Your 3 degree roof for example cannot be built the same way that a 25 degree roof is built.The main thing is each truss is now specificaly engineered for its job by a engineering computer program
Hey Scott where did you get your glasses from???
Great Ep...thanks matey👍
I’m enjoying the bouncing around dude. Looking forward to episodes in Japanese 🤙
Hi Scott!
Mix 14g fresh yeast, 300ml tepid water, 2tbsp olive oil, 1 tsp malt extract. stir. Pour into 400g ‘00’ flour and 100g rice flour with 2 tsp fine salt. Knead for 8 mins, leave in oiled bowl for 1 hour.
Divide into 3 (or 4 for small pizzas). Knead into balls, cover on floured board for 2nd rise while pizza oven (or gas BBQ with pizza stone) heats up. Flatten, put on peel sprinkled with fine semolina, Tom sauce and fav toppings, cheese, bake for 7 mins (for first pizza, 6 mins for second) as oven gets hotter!! Enjoy
Excellent content