Pizza's & Nomex Update

tbonemac · July 2009

I installed my nomex gasket a little over 2 weeks ago. During the 2 weeks there was an overnight cook and a lot of small cooks that included direct and indirect cooks under 400 temperature.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=676179&catid=1

This weekend was time to cook 4 pizza's, 1 bought pizza, (2) bought crusts with the fixin's and (1) from scratch. This was my 1st "from scratch" pizza.
I was pleased with the results of all 4.
The From Scratch results with paper under the crust. Thanks for that tip. It worked out great.

1 of the bought crust results with pepperoni, mozz and cheddar.

Sorry I forgot to take pics of the crust, but all 4 had the crust just perfect. A little brown and crispy.

After the cook I thought I would give the nomex gasket a good inspection to see how it handled the heat for an extended high heat cook. I am very pleased that it held up just fine. This was on a medium, with platesetter legs up and the stone sitting right on the legs. You can see the start/stop of the gasket at the 10 o clock position.

Aron · July 2009

What temp did you cook the pizzas? Gasket still looks perfect to me. I've been delaying putting mine on since I do a lot of pizzas and high-temp cooks, but if it'll hold up, then I'll make sure to do it soon.

tbonemac · July 2009

The 1st pizza went on at 425 dome. Each pizza cooked about 12-15 minutes. The last pizza the dome had climbed to 440 and I closed the vents a little.

In the link of the message was the steps I went thru with the replacement. I now know that my lid was not aligned very well with my old gasket. I will be keeping a good check here on out with the dollar bill test.

Pizza's & Nomex Update

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