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!
Great channel, amazing work. I'm a carpenter from the UK, worked in Wellington 2005 to 2006, managing the complete refurbishment of the Te Puni Kōkiri - National Office, had an amazing time, met fantastic people and truly amazing/skilled trades people. Looking forward to your trip to Japan.
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.
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!!!
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
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 😅
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.
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.
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.)
Scott, I would love to see you meet up with Shoyan The Japanese Carpenter on your Japan trip. My 2 favourite RU-vid carpenters in one video would be awesome.
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.
Hey Scotty a great tip for trusses Along as you plumb up your end truss. Mark your top perlin at your truss centres and the just shoot it where the mark is. No need to plumb each one
*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!
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
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
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
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.
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?
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!
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.
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.
Mark your purlin positions on the truss chords while they are still stacked (with 90mm nails that the purlins can sit against when the trusses are erected). Mark your truss spacings on the purlins before you lay them out and then you only need to plumb the gable end truss (which is a known as 'drop top chord non structural truss' on this roof FYI) and the rest will follow correctly. We used to erect much bigger and more complex multi plane roofs with a 3 man crew (and no pussy scaffolds) in a single day. Seems that the NZ building industry has turned into a pussy nursery this century.
Couldn't agree more, no wonder building is getting so expensive And yes mark out your trusses for purlins onthe ground ,then it looks like you know what your doin!@
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.
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? 🤙🏼
Funny you say that Scott, 50 years ago my father put an extension on our house , he used a teckton beam design a marine plywood sheet down the middle braced either side with a 4x2 glued with marine glue then plywood sheet covering both sides at 10 meter length. The building inspector said it’s way over engineered, my father said he was preparing for a big earthquake in Christchurch the inspector laughed his ass off ! Said Wellington would get hit before us ! This was in the late 70’s early 80’s my dad used forms for the foundation and it was an upside down T again the inspector said was he building the empire state building, the brick layer said it was really easy to lay the bricks as it was plum and square. His name was Ross Bush he asked my dad why such strong foundations should not be worried about that!H3 answered for quake proofing ! My Dad passed in 2003 then we had the quake 2010- 11. Ross ( he was also a keen cyclist) was killed ironically by a falling brick wall in the February quake! He was a talented bricklayer!
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.
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
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?
Pizza Dough: 320 g water, 7-8 g instant yeast, 14 g fine sugar, 35 g olive oil, 6 g salt, 300 g AP flour, 200 g pizza flour (00 Fine). This recipe is fool proof and makes 4 individual pizzas or 2 larger pies. Good Luck.
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 😜
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.
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
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?
Hell (the pizza brand in the video) is notoriously expensive, especially if you get it delivered. If I'm being lazy then Pizza Hut or Dominoes is my go to. They're not as good, but I don't think Hell's premium price point is worth it for a marginally better pizza. If I'm willing to drive then local pizza places are way better and cheaper.
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
That chippies don't do roof trusses must be a recent issue. Kiwi builders that came here to Oz some years back, were regularly framing and building roofs, even in hardwood.
Not building trusses on-site (or walls) on-site makes sense both for safety and cost, easier, cheaper and safer to build it on the ground, building in a shed, and then standing up on-site, reduces weather delays. Biggest down side is they are impossible to move around in the roof. I'm just surprised at the low angle in a location where you are in a possible snow area.
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
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.
Tanks as always for the video Scott, (i don't know how to spell his name) but how is pado (yes yes im holding my head in shame) but just interested on how his recovery is going, miss him he was part of the crew man
@@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.
I think Jess has the problem with the pizza dough nailed. Probably expired yeast. Get a new jar, soak in warm - not hot - water with a little bit of sugar to activate (though you can also use active-dry yeast which is a safe bet.) Pizza dough is easy, why people would ever buy a premade base is beyond me.
