I've made pizza at home and here are the best tips I can give you:

1.)  Use imported flour if you can find it.  The Chinese brands are not the best quality flour and they often have other things added (like baking soda/powder) specifically for steaming.

2.)  Most ovens I have seen here don't have the ability to go up to the proper temperatures that should ideally be used for pizza.  Most home ovens are electric and only go up to about 250°C.  This will of course work, but it won't give the pizza that crispy crust - it will be like bread.

3.)  To get a crispy crust, there are 2 things you can do.  First, after the pizza has baked, put it in a pan over high heat.  Keep an eye on it, it can very quickly go to a burnt mess!  Use a little oil or butter and it will brown up and get crispy.  If you have an outdoor grill, cook the pizza in there!  Grills create the right kind of heat with the right temperatures - so just make the pizza on a pan, and toss it on the grill.  Cover and wait about 5 minutes - awesome pizza!

Another easy method for pizza is simply to find a decent bread you like.  Most Carrefours and the like have baguettes.  Top that with pizza sauce, cheese, and whatever toppings you like, heat and serve.  If you have people from Xinjiang where you live that make those round breads, ask them to make you a few without sesame seeds.  In a pinch, they make pretty good pizza crusts.

phone 001-(212) 674-6070 Adriana Pizza , Ny, Ny ,,order what you want and have them ship it by air. I was looking for cheese today,,another wasted day looking for grociers in China.. Who gets all the good cuts of meat? frigging feet and heads ,pigs ears. The only way you'll get good pizza is to import one. Next time I come over, my suitcase is going to be filled with pizzas.

Ingredients
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Directions
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
 
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
 
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
 
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
 
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
 
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
 
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
 
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
 
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
 
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
 
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

Grilled Pizza Dough:
16 oz AP flour (by weight)
1 envelope of instant or rapid yeast (2.25 teaspoons)
1 tablespoon of kosher salt
2 tablespoons of olive oil
1 tablespoon of malt barley extract
10 oz warm water (about 105 degrees)
 
Place all the ingredients in the work bowl of a stand mixer. Mix on low with the dough hook until the dough comes together.
 
Knead on medium speed for 15 minutes.
 
After 15 minutes test the dough structure with the "window pane" method: stretch out a small piece of dough until thin. Hold up to a light source. If the dough forms a thin membrane without tearing, it is ready. If not kneed the dough more.
 
Place the dough in a greased container for 1 hour to rise.
 
After one hour, section the dough into thirds. Punch down each section. Roll into a ball. Cover and let the three balls bench proof for 45 minutes.
 
Margherita style:
Slice one large tomato into thick rounds. Place tomato in a bowl, add 2 cloves of garlic, 1 tablespoon olive oil, 1/2 kosher salt and 1/4 teaspoon red chile flakes. Add tomatoes to grill when cooking crust.
 
Making the Pizza:
Flour a pizza peel or upside down baking sheet pan. Stretch the dough to a thin 12 to 16 inch circle. Or roll the dough out.
 
Set grill to medium heat.
 
Oil top of dough with 1-2 teaspoons of olive oil. Flip the dough, placing oiled side down on the grill. Grill for 2 minutes. Add 1-2 teaspoons of oil and flip the crust.
 
Margherita Pizza
Mash the cooked tomatoes on the crust and spread. Add 1/2 oz Parmesan cheese, 1 1/2 oz grated mozzarella cheese and 4-6 chopped basil leaves.
 
Prosciutto, Mozzarella, Date Pizza
3 1/2 oz container of fresh mozzarella cheese. Slice the cheese in 1/4 inch rounds. Ring out moisture by placing rounds on paper towels, cover with more paper towels and a plate. Place a weight on the plate for 20 minutes.
 
Cut 3 slices of prosciutto ham into strips.
 
Add 1 tablespoon olive oil, 1/2 oz Parmesan cheese, mozzarella, prosciutto, 4 chopped dates and 1 teaspoon fresh thyme after flipping the crust. Grill for 2 minutes.

now you can grill it or use your cooling rack to cook it useing the gas burner on your stove

I seem to remember something about taking a flat metal pan, turning it upside down and place it in your oven to get really hot, then put your pizza on it to cook. It mimics the effect of cooking a pizza in a traditional stone oven

I certainly do. It's actually really simple. The most important things you need are;

- a cutting board large enough to roll the crust on
- an oven big enough for a 10 inch pizza pan or larger (taobao, about 500 kuai)
- rolling pin
- 10 inch pizza pan
- measuring cups

Once you have those, look for an easy recipe online that only requires flour, yeast, salt, sugar and olive oil. I keep it simple so that I don't need to run all over the place looking for ingredients.

I assume you know where to get all this stuff. The toppings are easy to find too, presuming you're in Beijing or Shanghai. If you're in Beijing go to Dongjiao market to get the equipment.