Why Do You Want To Know About My Oven? And What I'm Up To?
This is a good question constant reader, glad you asked! In reply, I'll start by asking you: have you seen the range of wood fired ovens out there now? We regularly do tools for ovens between 75 cm and 180 cm deep and oven chambers as small as 50 cm or as large as 220 cm are not unheard of.
You can see that's quite a range. Yet when I ask people what size their oven is, you know what most of them reply? OH, you know, normal size!
Then there's all the different shaped cooking chambers and the different components of the oven structure itself: some people put a bench in front you could play table tennis on, others have no bench at all. Most ovens have a flue chamber in the front, but quite a few have flues that go up and over the middle and other ovens have no chimney on 'em at all! There's crossbred bread and pizza ovens, hybrid wood and gas ovens, ovens with the firebox underneath the chamber, BBQ pizza ovens, fireplace pizza ovens, chiminea pizza ovens. These days, whatever whacky shaped and sized container you can think of, I can guarantee you someone is cooking pizza in it!
Which is why I can't understand when I look at other company's tool options, how they can just offer a couple of oven tools and then do them in one, or at most two sizes!
I'm proud to say that we offer a wide range of oven tools to [hopefully] cover all the different possibilities AND that we size every single tool to suit the particular oven it's made for. Yup, we custom size and select every tool we make!
Now, it's the middle of 2020 when I'm writing this and we've been making tools since 2007, so we've interrogated a lot of you about your ovens and we know a thing or two about what you need. Only problem is, we've hit a bit of a wall.
I don't want to bore you (no really I don't!), so I'm gonna save the long version of our business story for some sort of blog entry that I hope I'll have the time to write one day (or you could catch my interview on SBS's Small Business Secrets if my fantasies of 'world wide acclaim' ever come true!), but for now, the short version of the story is that we really want to keep custom making your tools. We want to keep offering you that bespoke, tailor made service that is what defines us and keeps us passionate and engaged in our work and at the top of this game BUT we can't keep working at the pace we have been, so we're making a few changes.
First amongst that is we're no longer wholesaling our tools to other retail outlets and online stores. We've had wonderful relationships with a select range of pizza oven stockists across Australia and we still love and recommend them all BUT we just can't meet the demand and to be honest, we are uncomfortable with the lack of control wholesaling brings. You see, when we first started forming these relationships, those businesses were all pretty much bricks and mortar outlets and we worked with them to develop tool sizing that suited THEIR ovens and that was what they stocked for THEIR customers.
In the last couple of years though, they've all developed serious online shops of their own, selling to 'strangers'. People whose oven configurations and sizing is unknown and so the tools they're getting may not be right for the set ups they have. We were a bit uncomfortable with that and also, as our stockists businesses were growing, their orders were growing and well, despite all the business advice in the world that GROWTH IS GOOD, turns out we don't want to grow up to be a factory!
You see, we're craftspeople at heart and we've worked out it's the interaction with you guys that drives us. We need to know where our babies are going and that you love them and they work for you and yes, even that sometimes you can think of things that will make them work better or that they could also do.
In addition, we need to keep designing new things. This is a process we both love and it's been killing us to think of new ideas and just not be able to give them the time and energy they need to grow into fully realised products (see the log lifter story for the ultimate example of that!).
Also turns out that we need time to cook in our own oven and eat out in restaurants and at other people's places to see what's going on out there in the world. Time to think and read and draw and just BE.
Now in the business textbooks, you're meant to get that time by streamlining all your processes and standardising your output and removing yourself from working in the business, instead working ON it. Well stuff that! That's about the exact opposite of what we want. We want to be small and fluid and unique and involved.
SO, in order to do that, wholesale had to go and we've had to really define what we want to do and set some boundaries to make sure we can make that stuff happen.
Which is why I've added this section on tool sizing and selection. You see, in the past, constant reader, you would put in an order form or send an enquiry and then, over a series of emails, I would gently coax info about your oven size and configuration out of you and then suggest what tools and sizing I thought would suit you best.
This was a lovely process and it's the thirteen years we've been doing it that has given us the detailed oven and sizing knowledge we have, but it's also a bit crackers really because essentially, I'm asking the same questions over and over again individually when I could just ask it once, up front, right now, on the website, before you order.
That way, if you do have that info to hand, FANTASTIC! Most of our customers are passionate oven people buying for themselves coz they want the best and you guys have put a lot of research into your ovens and you know this stuff. Getting it off you straight up means we can write back to you immediately with sizing and shape suggestions and get your tools underway asap AND that time saving will mean that for the folks who DON'T have that info to hand or who have an unusual set up or aren't sure what exactly they're after, well we can still take the time to help them work out exactly what they need.
Now if you just read that and went into a panic because you don't know anything about the oven size or set up (for instance, if the tools are a present for someone else and/or the oven is not even built yet or not close by to get sizing from, etc), stop it! It's not a problem. As I've mentioned, we've been doing this for a long time now and we have several great strategies for coping with no size info AND also, whilst I don't mean to brag, ☺ our experience lets us work stuff out from the flimsiest of clues - like that if all you know is that the person is buying a kit oven or building their own, well I can deduce stuff from that OR maybe you just have a link to a Facebook picture with the oven out of focus in the background or something and I can size it by counting bricks. That's how good I am at this now. Seriously, I'm like the CSI of oven sizing!
Also, two other things should give you comfort:
Firstly, we'd NEVER leave you or the person you're buying for unhappy about your tools! If we got the sizing or whatever wrong, we'd always swap them out for you.
Secondly, we designed the babies to be easy to shorten, so if in any doubt, we always err on the side of caution and then I just make sure there's some spare brass screws and our little handle cutting guide in with the parcel when it goes and that way, if after a couple of uses, you (or whoever ends up wielding the tools) want to give them a haircut, it's easy peasy to do.
ok, so I hope that helps you understand that asking for this info up front is not some tiresome join-you-up/customer-service-but-not-really nonsense (like those stoopid forms at the doctors for instance ☺), it's our way of making sure we get you the best tools we can, tools that perfectly fit your oven and your cooking needs.
READY TO TAKE THE OVEN INFO QUESTIONAIRE?
NO WRITING - Just reading and selecting options.
Which of the following statements best describes where you be at:
If you yourself are the tool wielder, then happy days for me. Nothing like talking to the horse's mouth so to speak! Of course I realise you might not have finished building (or even started) but it does certainly make it easy if you've got skin in the game. Mostly because it means you're motivated to answer my questions and to get the best tools you can. Some of those peeps buying tools as gifts, whew, boy are they hard work, particularly at Christmas time when you know they have a list of pressies to get through and you can just about hear them thinking OH SHUT UP WOMAN AND JUST SELL ME THE DAMN TOOLS! But with you guys, buying for yourselves, well let's just both loosen up our clothing and enjoy the ride shall we?!
I like people who are already up and running! It's a purely selfish thing. I like you because you can take some of the sizing responsibility yourself. Honestly, I take this sizing bizzo pretty seriously and the responsibility of sizing for newbies or for presents when there's no info can keep me up at nights, but you guys – YAHOO! – coz there's a good chance you already know what you want.
SO: best way to size for you guys is to get you to measure your existing tools. I'd like you to measure them from end to end/top to bottom as it were. You see, a lot of the time people try and talk handle length with me, but this is not as useful as you may think because tools have different sized faces on them and also with us for example, most of our tools have stainless steel 'shoulders' and a 'neck' (where the stainless wraps around the timber handle piece), so defining where the tool face ends and the handle starts can be a little, you know, like talking about bird varieties with an avid birdwatcher: fascinating for them but maybe not so much for you (though please note, I'm up for it if you are!).
Assuming you're not though and can measure your existing tools, I'd like to know the total length of your current peel and if you've other tools, particularly if they are different lengths to your peel, maybe some of those (particularly if you have a fire handling tool or a cleaning tool as well as a peel as usually, we would do those sorts of tools longer than your peel).
Next, I'd like you to think about how you feel about your existing tools: could they be longer or shorter or are they Goldilocks (just right ☺) for you?
If you really don't like your current tools or you'd just like a completely unbiased second opinion about the lengths, just read the instructions for measuring your oven in the I'VE JUST BUILT/AM BUILDING A KIT OR BOUGHT A PRE-CAST OR A PRE-MADE OVEN section, but on the whole, the reason that I like to get your existing tool sizes off you if you're up and running is because you do get used to the tools you have been using and so whilst, if you give me your measurements what I suggest may follow the formula or be technically correct, if you're happy with what you've got, then that is the right size for you!
ok, so if you're up and running then just let me know the TOTAL LENGTH of your existing pizza peel. If you've got a few tools and they're at different sizes, knowing the length of your fire handling tool (things like our coal scoop or ember rake) or a cleaning tool (things like a brush or a mop) can be handy too. I also want to know how you feel about your current tools (peel could be a little longer or shorter, etc).
If you've built a kit oven or bought an oven that's pre-made or pre-cast (pre-made being a finished, off the shelf oven and pre-cast being one in several pieces that you put together if my techy talk is confusing you ☺) then you are the easiest of all customers to size for. This is because after all this time in da bizz, we know the specs and have sizing notes on pretty much all the common oven brands available world-wide and if we don't have them, we can certainly get them if you can provide us with the brand and model.
Hopefully getting that info is no problem as it should be inscribed on your oven somewhere or in your purchase paperwork, but if you're not sure of the model or something, no worries, just see the measuring advice for custom built ovens below. Presumably you know your brand and model though and if so, terrific, just let us know what you have and we can get your sizing sorted straight away.
OH, slight clarification to that (well, you've probably noticed by now I can come up with more subclauses than a lawyer and were maybe expecting one ☺): if you know your brand and model and you (or whoever installed it for you) has followed the standard building plan than yup, we can size your tools straight away. If however you've zhuzhed yours up a bit, particularly if you've increased the depth, then that would be great to know.
You see, when we size the tools, we work on the distance from the very front of the oven structure through to the inner back wall of the oven chamber (how far the tools have to reach). Anything you do that increases that depth measurement significantly over the standard arrangement for your oven will obviously impact how long you need your tools, so we want to know if you've modified that reach measurement.
The most common modification people make is to increase the standard kit bench depth (if indeed there was one suggested/included). If you've done that, then just let us know how deep your bench is. Next most common modification is to play with the flue chamber void (the enclosed or partially enclosed space under the chimney pipe in front of the oven, again, if you have one of those). Third most common modification that effects the reach measurement is if you've added a full stone or brick front piece to the oven or set it into a block wall or something.
Cladding the oven in, well, cladding (remember, I am a girl underneath it all and whilst I speak it well, man/builder isn't my native language☺) isn't going to effect the sizing too much, but if you've gone to town with stone boulders or something then yup, that will add a bit to the reach measurement and you might need to get the ole tape out.
ok, so if you've bought a kit or pre-made oven, we want to know the brand and model and if you've modified anything that will affect the normal 'reach' measurement for your oven, by how much.
Don't tell the other folks, but you guys are my favourites! I love hearing about all the different little touches you've added to your creations and puzzling out what you need. I'm going to miss it if all of you work out your own sizing, but I'm expecting that I may still get to talk to a few of you, as one of the things I love is that you do tend to make big boy ovens with all the bells and whistles and if you've gone to town, well, I reckon you might still need me to help you work it out. ☺
At least now I'll have the basic info before we start though...
That basic info is:
I'd like what I have dubbed the 'reach measurement'. The distance from the front edge of your oven structure (what you'd stand up against if you were using the oven), over any front bench, through any flue chamber, then through the oven itself until you hit the inner back wall of your oven chamber.
Whilst you're doing that, it never hurts to just roughly sketch out the oven layout and the breakdown of that total reach: how deep is the oven chamber, the flue chamber, the front bench, etc. The reason I like the breakdown is that sometimes, the size of those 'components' effects our recommendations. For instance, we'd size differently for a 1300 mm reach measurement that's made up of an 1100 mm deep oven chamber with just a 200 mm flue awning in front and no bench (so where it's a big oven chamber and where you would stand is quite close to the fire) then what we'd do for the same reach that was made up of a 700 mm chamber with a 300 mm boxed in flue chamber and 300 mm of front benching as well (so where it's a smaller oven chamber and you're a long way from the fire), just in case you were wondering why we'd make you work this hard. ☺ Another common instance when the size of the different components comes in to play is if your reach is quite long (over 1600 mm or thereabouts).
The other measurement that is nice to know is the 'doorway width'. That's the width across the floor at the narrowest part of the oven entryway. Now most times, if your oven has a separate flue chamber in front of it, the flue chamber entryway is wider than the actual entry to the oven chamber. Sometimes, the flue chamber entry and the oven chamber entry is the same width across, so just measure across whichever part of the access is the narrowest.
Now basically all we're checking with this is that you've got good tool-weilding access, so mostly what I'm chasing is just to be sure your doorway is at least 350 mm wide. If it's over that then we are done, if it's about 350 mm or under 350 mm then whilst you're there, measure the widest part of the entryway too (if the flue is wider across than your oven chamber doorway for instance).
ok, so if you're building your oven to your own or your builders design (as opposed to a kit), then I am going to make you work for it by asking for 2 measurements: a 'reach measurement' and a 'doorway width measurement' and possibly a breakdown of those measurements too if you suspect what you've got is a little different.
If you're buying for someone else and read any of the guff above, I realised I may have scared you a lil bit! Don't be frightened though, we can work this out and it won't be that hard, honest. Particularly when you think you'll probably get some pizza out of it at some stage! Just tell me where you're at...
Alrigthy, so if you don't know anything at all about the oven and (particularly if the tool/s you're buying are a present for someone else) if you can't find anything out without giving the game away (and we really don't want you to have to do that!), then let's talk about what you DO know something about: the person you're buying for. You see, my friends, my extensive oven sizing experience has lead me to conclude that there are two types of oven people: the normal or garden variety type and then there's (and I'll use the Latin name here so there's no confusion) The Crazy Builders. ☺
Now, if you're buying for a normal person, then they'll be most likely buying a kit or premade oven. They could also be building their own oven from scratch but if they doing that, well, it will be a laid back kind of thing, maybe involving a bit of planning and procuring for sure, but also possibly involving just mates and a long weekend and a couple of slabs (if you're from overseas, 'slab' is the Aussie term for the smallest serious unit of beer ☺). Sure these unassuming folk have dreams and fantasies, but they're modest goals and reachable dreams: to feed the kids, give the backyard some pizzazz and maybe put on a bit of a show for their mates. Maybe they're fringe-level involved in The Backyard Wars (one of the few male dominated decorator sports, where couples compete to see who can design the most Alfresco-iest backyard of all time ☺) but that's as hard core as they get and if so, well their focus is spread, because of course, it's not just a killer pizza oven you need to win The Alfresco Wars, it's an outdoor movie screen and a wet bar and a smoker and a chill out zone and... I digress!
The point is, for these normal sort of folk, tool sizing (like life ☺) is not so hard. What I'd suggest is that we do their pizza peel (and that's by far the most common tool people buy for gifts, it being the show pony tool and all) at 1500 mm total length.
If you want to know more about how we size the tools and how I came up with that figure then you can read all the tool sizing stuff below, but if you feel like you've already been made to work pretty durn hard for this gift reading all of this, then just trust me, 1500 mm is a nice generous size (and bigger than 90% of the peels on offer elsewhere for domestic use) and will well and truly cover what a normal person will need for their oven.
So, those normal folk definitely won't need it any longer and if they need it smaller, well, as already mentioned, the tools in general (and the peels in particular) are easy peasy to cut down: ANYONE can resize their peel to suit. Yup, cross my heart, nothing IKEA-flat-pack or instructions-loosely-translated-from- the-Chinese about it, even I could do it and I'm useless with any tools other than a keyboard and a spatula. Can't even open my post parcels without help. ☺
So that's Normal People dealt with. Crazy Builders however are another matter to sort out. You may be thinking: “but how am I even to identify if I am buying for a Crazy Builder Trace?”. Well, I'd say to you: whilst it's true the CB's don't have elaborate plumage and if motivated, they can pass almost unnoticed amongst normal people for extended periods of time, but any close interaction and their features are revealed.
If you are married to or related to a Crazy Builder for instance, even if this is one of the first serious manifestations of their condition, they will have given the game away long before an oven brick was even purchased: they won't have been able to resist boring you senseless about oven style and sizing (yes, worse even then reading this my friends!) and thermal mass and insulation values and maximising draw etc for at least a couple of years BEFORE they actual start building. There will be architect level plans, possibly even a book or two and maybe talk of courses or at least of demolishing an existing backyard structure to MAKE ROOM for the oven.
If the person you're buying for is a friend or co-worker or someone you don't know quite that well, I'm betting you'll still have seen the signs of craziness in them. You see, these folks can't help themselves: they like to plan and then when they build (and they like to build ☺) they build for life: their place will have huge gates out front, their chicken coop will be based on the Taj Mahal, the kids skate ramp will be world class. If it's an office friend, you'll still know: their power point demo will have 400 slides to it, if they're let loose on a staff party (God help you all!) there will be an itinerary. You'll know.
So obviously, Crazy Builders are harder to size for with no info, but never fear, I have my tricks and we'll talk about them in more depth by phone or email (coz there's really no way to avoid a sizing discussion with me if you suspect you're buying for a CB sorry!). What they are really good for though is, if we can establish that the person you're buying for is NOT one of them, well, we're good to go with the 1500 mm pizza peel sizing that a Normal Person needs. See my cunning logic there? It's like when the police say 'we're just questioning you so we can rule you out of our enquiry'. Well, except I mean it, whereas they're just trying to be nice coz they suspect you but don't want to say. ☺
Next option would be to buy your person something that doesn't need any sizing. In our range, the mezzaluna knife is perfect for that. It's the best pizza chopper there is, hands down and a guaranteed winner as a present. In our range, the mezz and the other knives we do are pretty much the only tools we make that don't require at least the Normal Person/Crazy Builder guess at sizing but if they don't suit, well I have some suggestions for some oven gear that we don't make that might be helpful (like helping you choose a good digital temperature gun or how to get great pizza oven trays, etc). Happy to help!
The final option if you really don't know nada and can't even hazard a guess what to do is maybe to get a gift voucher and let the person pick their own tools. We do really lovely personalised gift vouchers and you can either tell me what you want written on it and I'll fill it in OR I can send you a PDF version and you can write in what you want OR, if you have the time, we can send you a physical certificate on nice card through the ole snail mail that you can hand over to the person yourself.
ok, so to recap. If you don't know anything about the oven, there's a few things we can do. First up is maybe you know enough about the person you're buying for to work out whether they're a Crazy Builder or not. If they not a CB, well we can go the large end of normal sizing for their tools and be pretty confident that we've gone big enough and if anything, the recipient may just need to cut the handle/s down to suit.
If the person you're buying for has Crazy Builder tendencies then we'll have to talk as sizing for them is gonna be a bit harder.
Other options would be to get your peep a gift certificate or to buy them one of our knives – particularly the mezzaluna – which is always a welcome addition to anyone's pizza arsenal, or to give them a gift certificate so they can choose their own tools and sizes.
Any little thing you know about the oven can help: if you've seen the oven at a party or something (and you were sober enough to remember ☺) and can say if it was a curved chamber inside or if it had a flue chamber out front or it had some benching in front of it or you think it was about a metre deep or it was a big brick house-like structure or it was on a stand on wheels or whatever, even these small clues can help. Likewise, if you've got happy snaps with the oven in the background or something, that might be enough to at least rule a size range out or in. Have I mentioned I'm good at this? I'm good at this!
ok, so (unusually for me!) this section s pretty short and doesn't need much summing up: basically just if you know anything at all about the oven, just pass it on.
Let's get something straight right off the bat: last thing I want you to do is feel like you've got no choice but to ask the person you're buying for about their oven and thus ruin any present surprise! I HATE HATE HATE being The Grinch Who Ruined Christmas, so let's leave that as the very last resort if we really have no info and you suspect they're a Crazy Builder (see section above on having no oven info) but unless it comes to that, don't do it!
On the flip side, we get quite a lot of present buyers who've never given the size of the oven a thought, but once this VERY IMPORTANT SUBJECT ☺ is brought to their attention, then a lot of the time they realise they can either sneak around ninja style and find out themselves OR that they can ask someone else (like a family member or a friend-who-lives-close-by) to find out more info for them.
Now I've already told you not to ask the recipient, but here's another caution: as well as not asking on purpose, make sure you don't give the game away by accident! You see, innocent gift buyer, when someone decides on an oven, particularly if they're building it, most times they get quite keen (using the word 'keen' here as a euphemism for 'obsessed'☺) and the first thing they try to do is share their enthusiasm with their family and those closest to them. Now don't get me wrong, usually everyone in the immediate vicinity is happy about the decision and they are all willing to be 'keen' on the pizza part of the program, but the actual oven and the size and the configuration, well not so much! This means that if the decision and the build has been or is proving to be quite a process for your recipient, well, it's possible they've exhausted everyone's enthusiasm for oven minutae quite some time ago and if you (or your agent ☺) go suddenly expressing an interest, then it will be VERY SUSPICIOUS. You will need to be cunning! Saying “so Dan, tell me about this oven you're building” just won't do!
So, if possible, here's what we want to know:
If it's a bought oven (as in, not built from scratch, but a kit or prefab jobbie), either the make and model of the oven or whatever you can find out (like “it's got a ceramic tile with a chilli on the front of the oven” or “he got it from Bunnings” or “I remember him saying it was imported from Turkey just before I fell asleep” ☺). Other possibilities are that you ask the person's spouse or internet savvy child to rifle through their paperwork or browsing history to find out about the purchase, but essentially, if you can get any of this info, happy days my friend, that's all we need!
If they built the oven from scratch or got someone to build it for them, then again, maybe the poor spouse or tech expert can find some specs somewhere. If not, well then it's time to get sneaky! Someone is going to have to don their balaclava, wait for night to fall and scurry out to the backyard and MEASURE.
The mission, should you or your agent choose to accept it is to get a 'reach measurement' (outside edge of the front bench through to the inner back wall of the oven chamber, ie: how far the tools have to reach) and if you think the doorway looks narrow (as in under 350 mm or so) and if time persists and your nerves are also holding out, try and also get a 'doorway width measurement' across the narrowest bit of the entryway floor (amongst other things, that really helps us advise you on which peel face will work best for them). Finally, if you're really good at this, get out the spycam and take a picture. A picture really is worth a thousand words. Well, maybe two thousand of mine coz I'm quite profligate with them as you may have noticed. ☺
WARNING: Slow Food and Handforged Tools take no responsibility for any injury incurred whilst stumbling around your friend's backyard trying to measure. We also would never recommend drugging the oven owner or forcing them to imbibe an excess of alcohol to ensure they were passed out whilst said secret measuring occurred. ☺
ok so, summing up, if you can find out some oven info, fantastic! Either the make and model of the oven if it's a bought one or, if it's a custom made jobbie or you're not sure of its parentage, stick the tape measure out from the outside of the front bench through to the back wall of the oven chamber and then if there's still time, also measure across the doorway. Both these figures would be great pieces of intel. Finally, bought or custom made, a photo of the oven would just be the icing on the spy-cake!
If you have a wood fired restaurant, food truck, pizzeria or bakery, congratulations! We hope you're close enough that we can come to eat at your place! Regardless of whether we can cadge free food though, having been in the bizz myself, I know it is particularly important that we size you guy's tools right: you (or one of your minions) is going to be using the tools and making the same movements with them over and over again and time is money and all of that, so we want the tools to be as functional and easy to use as they can possibly be (so we can help make you rich/more rich and you can franchise and get more tools and we can cadge more free food: see I'm not as silly as I look!)...
So, here's what we want to know:
If your oven is a bought one from a hospitality supply store or whatever and you can give us the make and model, often times we can save you the time and bother of measuring. If it is a bought in unit, all we'd want to check is if you've added any additional benching out the front that you have to reach over, etc. If the bench is part of the standard oven plan for your oven, no worries. What I'm talking about here is anything extra to that.
If the oven was custom built or you suspect there is some customising, then to be sure we're gonna get it right, we'd like three measurements...
A 'reach measurement': from the outside edge of the oven structure (what you'd lean up against if you were working in the oven) through to the inner back wall of the oven chamber itself (so essentially, how far the tools have to reach ☺).
A 'doorway width measurement' across the narrowest part of the oven entryway (usually the entry to the oven chamber itself).
Finally, because commercial spaces are often tight, we also like to check how much room you have around the oven: if the oven is beside the pass or something, we don't want any nasty accidents, ☺ so a measurement from the front of the oven structure to the nearest bench or the pass or whatever is behind it is good to have.
OH and not that we're after your trade secrets or anything, ☺ but because we're trying to make you super-fast, a bit of info about your menu (size of your pizzas, etc), the process (bases made in advance or to order, how your pizzas are topped, how they're landed, etc) and a rough idea of the number of covers you do all help us kit you up right.
Of course, if you're up and running and already have tools and have your own idea of what you need, no worries! Just measure them (total length please) and tell me what you want.
So summing up, I know how important it is for you pro's to have slick tools when you're on the job, so we're chasing some measurements and some detail from you. You'll thank me later though when you're churning those pizzas out!