Sounds a lot like a BIR approach with the base gravy and all so maybe not really traditonal. It looks pretty nice, though - but: no meat or veg? Personally, I'd serve that curry sauce with some chips instead

The microwave rice method is interesting, will need to give that shot but I learned to use 1.5x water of the rice amount a while ago. Have you tried that?

Hhhm, I wonder what "1 Lime Juice" means in the ingredient list? The juice of 1 lime or 1 tsp lime juice?

Some mistakes in the eBook were corrected in a later revision which any buyers were sent a link to. It still has the odd mistake in it, though (like not mentioning when some ingredients are to be added) but all in all I consider Julian's ebook to be one of the best so far along with Mick's/CBM's.

I never did get that vinegary smell either, though. I've come to the conclusion just not to worry about it. I even think that you can cut down on the cooking time a lot without sacrificing any flavour at all.

One thing to note: The only time I got a smell from onions that *could* be described as "vinegary" was when I made caramelized onions really slowly and slow-fried them for a very long time to make them really dark. However, for that to work you need to slow-fry the onions, and not cook them in water. Maybe all the water had already evaporated in Julian's pressure cooker when he smelled it and the onions were on the brink of burning but not quite yet?!

For what it's worth I've been able to download the actual Panorama images - you can view them in Windows Image Viewer but not in any other program. They are not JPEGs despite having such a file ending. No idea what type of file they are, the linux "file" utility just says "data".

Anyway, try them in Windows Viewer:
https://dl.dropboxusercontent.com/u/2277492/panorama_images.zip

If you figure out the real format these were created with then you might be able to export them to a video format.

Thanks, Gav. Pretty annoying to resize pics with an iPad :/

Anyway, the 'Tipo 00' flour really does make a difference after all. Here's today's recipe - I had to aim high with the yeast because I only had 8 hours of proving time. I found an interesting maturation table (outlining the amount of yeast needed) and it really helps:

1kg flour Tipo 00
650ml water
2.5g fresh yeast
30g salt

Make a dough of all ingredients but only 60% of the flour, rest covered with a damp towel for 10 mins. It'll be a pancake-like dough.
Add the remaining flour in 100g steps while mixing until all flour is incorporated.
Let rest another 10 mins.
Perform some 'stretch and folds' and let rest another 10 mins. Look it up.
Divide dough into 200g portions and ball them up - hard to explain, check out some videos about it.
Prove the balls in well-oiled plastic containers for approx. 8 hours.
Once proved, Flatten the dough balls from the inside out sparing the last 1cm to create the cornicione (the crust).
Add tomato puree (San Marzano tomates preferred) and condiments, as well as plenty of shredded Mozzarella (and some Provolone if you have).
Bake in the hottest oven you can get your hands on. These were baked at 400 Celsius for just under 3 minutes.

The Pizza pilgrims method linked to above works great, too, though.