MilitantSquatter
Moderator
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.
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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