Andrew, I have to be honest, when I threw out the palm oil idea, it was an ingredient, that, based upon your geography, I knew you could obtain, but, I wasn't/am not all that gung ho about it. Flavorwise, I would definitely see first if you can score some cheap fatty ground veal, and, if not, then try butter before palm oil. Crisco's been palm oil since '04, and I don't see that bringing much flavor to the table. The intent of my original post was to get you to look at every fat/oil you have available and then tasting them to see which one/which combination of ones gives the porkiest results.
Veal sausage is pretty common where I am in NE NJ. It's no where near as common as pork, of course, but I would say that you find veal sausage more frequently than you find ground veal- and I'm not in a hugely Italian area, either. My area is fairly affluent, though, and veal tends to be much costlier, so that might be a factor. Regardless, though, veal makes an absolutely stunning Italian sausage.
It's hard to tell from the photo, but the peel looks like it might be plywood. Is it? Plywood uses a formaldehyde glue, which is definitely not food safe. If it's not plywood, then it's great you found someone that could fashion it for you.
All to say: there will be a lot of experimentation at the beginning to produce the best pie possible with what I am working with. Will it be the best pie in the world? No, but I knew that going in and that's not the end game here.
Not the best pie in the world? What kind of blasphemy is this?
Are you sure you're from NY?
Seriously, though... Andrew, I've seen people encounter extraordinary difficulties endeavoring to making pizza in Asia, and, for the most part, these difficulties were insurmountable and compromises had to be reached, so I can understand how you might be tempering your expectations, but, these people didn't have your background
Sure, I'm a little skeptical of the mixer, I have some slight reservations regarding the oven and Asian flour has a history of not always matching up, percentage point to percentage point, to it's published protein content, but... so far, I see nothing preventing you from making the best slice in the world.
You've already, by modding the oven to reach a higher temp, shown that you understand the connection between fast bake times and better pizza, which puts you light years ahead of anyone else in Asia- and, for that matter, in the world.
Unless I'm totally off the mark and you're seeing something that I'm not, I say, make the best slice in the world- until you can't. Until you run into that wall, though, expect glory