I have some questions for others and also some suggestions.

1. Pizza oven
My oven is not hot enough after all. I've been researching alternatives to a Wood oven (no room for that) and it appears that these "Pizza Makers" from Brands such as "G3 Ferrari" (Pizza Express Napoli) and "Bestron" (Alfredo) are actually pretty good. Unfortunately, however, these devices don't get as hot as they used to anymore (EU regulation "A-12" or something like that which regulates max. outside temp for ovens). An "old" Bestron Alfredo DLD 9016 (not 9017) Pizzamaker could go up to 450

I personally don't think that you need to be a good "practicioner" in order to write a book about a subject. I'm sure that someone who's a good writer (and does his research well) will write a better book than a master of his art who is not interested in typing and/or giving any background information (I personally found Abdul's book disappointing compared to others I've read, btw). Just my 2

This site is a great jump-start:
http://www.varasanos.com/PizzaRecipe.htm

I ordered some sourdough starter (Oregon Trail - www.carlsfriends.net) - I'm looking forward to making a pizza with it soon. I'll definitely drop a note once I succeed (I'm trying to go entirely without any other yeasts except for the starter so it could take a while).

Looks like the stuff we use to melt snow

Just for laughs: I stumbled over an EU regulation note for "Pizza Napoletana". It actually includes a recipes, too:
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2008:040:0017:0025:EN:PDF

Regulation madness

While 14 psi may be a normal operating pressure for other cookers it appears that this particular model handles 14 psi as MAXIMUM pressure level. In that case, I personally wouldn't mess with the valves either.

Call me paranoid if you want

JerryM: Many thanks for the updated descriptions on the pics and your feedback!

I don't really think I overfermented the dough - I think I simply had too small containers so the dough started to "sweat". I had some dough left over yesterday which I had stashed in a bigger box. And while it stuck to the box quite a bit the dough, it was a pleasure to work with. Again, it produced an excellent tasting pizza (see pics attached).

I use a 1/4 cube of fresh yeast per 1kg of flour for my recipe, I think that's about 10g of yeast per 1000g of flour (or 1%). I might need to experiment with using even less yeast after reading your post, though.

All-Purpose flour is classed differently in Germany. Our flour is categorized by mineral content and not protein as in Italy. An all-purpose flour ("405") has roughly the same mineral content as Tipo 00. Also the protein content is set at 11%, which resembles "tipo 0" ("tipo 00" has only 9% protein content). That's a pretty close match for a really cheap flour. It's really no wonder that you'll see Italians buy big bags of "405" All-Purpose Flour for their Pizzerias here. It's only about 1/3 of the cost ...

See some pics from yesterday's Pizza run (before you complain: I don't like my Pizza very dark when made in a conventional oven as opposed to a wood oven).

Quote from: George on January 29, 2013, 05:05 PM
Why do that, when it must be possible to use many of the same, or similar, spices to formulate a completely new blend which might be a runaway success if it really did deliver BIR tastes.

I would have to agree about that.

Thanks, CT. Another one to try

I had a look at that 70's curry powder you mentioned:
http://www.amazon.com/Ship-Madras-Curry-Powder-16-6oz/dp/B000PV3RMW

Now, maybe THAT is the "missing taste" people are looking for when they look for the 70's/80's style BIR curries ?!

That tin sure reminds me of Talcum, though

Shemin mentions that these are "african" curry pastes. I somehow doubt you'd get a BIR flavour from them even though most of the spices are the same as in India. To my knowledge, African cuisine additionally uses spices such as dried rose petals, though.

I'd still try their paste if I stumbled over it, though.