Lost the gasket but what a great pizza !!!!

MilitantSquatter · 09-13-2009, 01:54 PM

BGE was slowly cranked up to 700+ deg and then let stabilize...in prep for another pizza experiment. Just as I was about to slide on the pie I noticed the gasket peeling back. Rather than risk it melting I quickly put the pie down, ripped off the gasket from top and bottom and them slide the pie on the stone.

So, what follows is the lost gasket.. then the pizza. It was fanstastic and I'm getting closer to what I am trying to accomplish.

Now, I'm just pissed that I have to get the Nomex gasket and replace.

Anyway - pizza is made with dough from one of the better pizza places in the area, Coluccio whole peeled certified D.O.P. San Marzano tomatoes that I strained and gently pulsed in blender for about 5-10 seconds at most, fresh mozzarella (cow's milk only - store did not have the mozzarella di bufala), extra virgin olive oil, grated gran padano cheese and fresh basil.

hogwild284 · 09-13-2009, 02:03 PM

Wow, looks awesome!

landarc · 09-13-2009, 02:04 PM

Wow, a classic and very well done.

Midnight Smoke · 09-13-2009, 02:06 PM

Looking good Vinny! That Farking stock gasket on the BGE is just a PITA. You will like the Nomex!

ljh34465 · 09-13-2009, 02:07 PM

looks yummy, Vinny. Will have to try the canned San Marzano because I cannot get any decent fresh ones. Want to try Gran Padano as well so you just gave me a really good excuse.

Sorry about the gasket

thillin · 09-13-2009, 02:11 PM

Looks great! Sorry about the gasket.

Wornslick · 09-13-2009, 02:18 PM

Thats a great looking pizza. Nice job.

BBQ Grail · 09-13-2009, 02:26 PM

I want to have dinner at Papa Vinny's!

Nice job.

Markbb · 09-13-2009, 03:13 PM

makeing pizza sauce with San Marzano is the only way to go some good looking pizza.....Good Job Vinny

Bushwacker · 09-13-2009, 03:44 PM

Now that is a great looking Egg Pizza,, Pass a slice this a way,,

RIP old gasket...

leanza · 09-13-2009, 04:16 PM

Fight on brother! Keep up the good work. I love pizza!

Ron_L · 09-13-2009, 04:53 PM

Nice pizza, but sorry about the gasket!

nmayeux · 09-13-2009, 06:51 PM

Heck... Why did we go out, when you have skills like that! Great looking pie, and the next time I go see Jeff Varinzano, I'll have to brag about your cooking!

09-13-2009, 06:54 PM

nice pie! are you Italian?

try it without the gasket for awhile.

MilitantSquatter · 09-13-2009, 07:04 PM

Thanks for all the comments so far..I was proud of this one as I tried to emulate Difara's Pizza of Brooklyn.

Hopefully in the near future, I'll have a mixer to test different flours to try to make different crust styles I want to try to replicate.

Sounds like a good idea but then I remember Poobah's two comments

1) "at $3 a dough ball, I'll stick with buying it from one of the local pizza joints"
2) "kitchen ends up looking like a cocaine mfg. lab"

Gonna call BGE tomorrow to get the replacement Nomex gasket.. I also noticed that my dome got out of alignment, but it's still too hot to touch it. Been trying to cool it down since 3PM but even with vents closed it's still 350 as air is coming through a 1/3" gap in the rear dome level. Guess i'll just let it burn out overnight.

09-13-2009, 01:54 PM	#1
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Lost the gasket but what a great pizza !!!! BGE was slowly cranked up to 700+ deg and then let stabilize...in prep for another pizza experiment. Just as I was about to slide on the pie I noticed the gasket peeling back. Rather than risk it melting I quickly put the pie down, ripped off the gasket from top and bottom and them slide the pie on the stone. So, what follows is the lost gasket.. then the pizza. It was fanstastic and I'm getting closer to what I am trying to accomplish. Now, I'm just pissed that I have to get the Nomex gasket and replace. Anyway - pizza is made with dough from one of the better pizza places in the area, Coluccio whole peeled certified D.O.P. San Marzano tomatoes that I strained and gently pulsed in blender for about 5-10 seconds at most, fresh mozzarella (cow's milk only - store did not have the mozzarella di bufala), extra virgin olive oil, grated gran padano cheese and fresh basil. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 01-02-2010 at 07:54 PM..

09-13-2009, 02:04 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Wow, a classic and very well done. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-13-2009, 02:06 PM	#4
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Looking good Vinny! That Farking stock gasket on the BGE is just a PITA. You will like the Nomex! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

09-13-2009, 02:11 PM	#6
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Looks great! Sorry about the gasket. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

09-13-2009, 02:18 PM	#7
Wornslick is one Smokin' Farker Join Date: 09-24-06 Location: Hannibal Missouri	Thats a great looking pizza. Nice job. __________________ Wornslick Baby Stumps Blue Weber, with a table " The sunshine bores the daylights out of me "

09-13-2009, 02:03 PM	#2
hogwild284 Full Fledged Farker Join Date: 08-30-09 Location: Ocala, FL	Wow, looks awesome!

09-13-2009, 02:07 PM	#5
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida	looks yummy, Vinny. Will have to try the canned San Marzano because I cannot get any decent fresh ones. Want to try Gran Padano as well so you just gave me a really good excuse. Sorry about the gasket

09-13-2009, 02:26 PM	#8
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I want to have dinner at Papa Vinny's! Nice job. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

09-13-2009, 03:13 PM	#9
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	makeing pizza sauce with San Marzano is the only way to go some good looking pizza.....Good Job Vinny

09-13-2009, 03:44 PM	#10
Bushwacker is one Smokin' Farker Join Date: 07-13-09 Location: Cape Coma, Fl.	Now that is a great looking Egg Pizza,, Pass a slice this a way,, RIP old gasket... __________________ Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction)

09-13-2009, 04:16 PM	#11
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	Fight on brother! Keep up the good work. I love pizza! __________________ Tom

09-13-2009, 04:53 PM	#12
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice pizza, but sorry about the gasket! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-13-2009, 06:51 PM	#13
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	Heck... Why did we go out, when you have skills like that! Great looking pie, and the next time I go see Jeff Varinzano, I'll have to brag about your cooking! __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

09-13-2009, 06:54 PM	#14
Rick's Tropical Delight Guest	nice pie! are you Italian? try it without the gasket for awhile.

09-13-2009, 07:04 PM	#15
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Thanks for all the comments so far..I was proud of this one as I tried to emulate Difara's Pizza of Brooklyn. Hopefully in the near future, I'll have a mixer to test different flours to try to make different crust styles I want to try to replicate. Sounds like a good idea but then I remember Poobah's two comments 1) "at $3 a dough ball, I'll stick with buying it from one of the local pizza joints" 2) "kitchen ends up looking like a cocaine mfg. lab" Gonna call BGE tomorrow to get the replacement Nomex gasket.. I also noticed that my dome got out of alignment, but it's still too hot to touch it. Been trying to cool it down since 3PM but even with vents closed it's still 350 as air is coming through a 1/3" gap in the rear dome level. Guess i'll just let it burn out overnight. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

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