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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-13-2009, 01:54 PM   #1
MilitantSquatter
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Default 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.
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Unread 09-13-2009, 02:03 PM   #2
hogwild284
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Wow, looks awesome!
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Unread 09-13-2009, 02:04 PM   #3
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Wow, a classic and very well done.
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Unread 09-13-2009, 02:06 PM   #4
Midnight Smoke
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Looking good Vinny! That Farking stock gasket on the BGE is just a PITA. You will like the Nomex!
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Unread 09-13-2009, 02:07 PM   #5
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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
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Unread 09-13-2009, 02:11 PM   #6
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Looks great! Sorry about the gasket.
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Unread 09-13-2009, 02:18 PM   #7
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Thats a great looking pizza. Nice job.
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Unread 09-13-2009, 02:26 PM   #8
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I want to have dinner at Papa Vinny's!

Nice job.
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Unread 09-13-2009, 03:13 PM   #9
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makeing pizza sauce with San Marzano is the only way to go some good looking pizza.....Good Job Vinny
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Unread 09-13-2009, 03:44 PM   #10
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Now that is a great looking Egg Pizza,, Pass a slice this a way,,

RIP old gasket...
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Unread 09-13-2009, 04:16 PM   #11
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Fight on brother! Keep up the good work. I love pizza!
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Unread 09-13-2009, 04:53 PM   #12
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Nice pizza, but sorry about the gasket!
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Unread 09-13-2009, 06:51 PM   #13
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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!
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Unread 09-13-2009, 06:54 PM   #14
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nice pie! are you Italian?

try it without the gasket for awhile.
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Unread 09-13-2009, 07:04 PM   #15
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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.
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