Pizza Profiles: Xian Bar Keeps It Crispy

With the Launch Party behind us and voting now live in the first round of the 2015 Pizza Cup, we continue our Pizza Profile series, introducing some of Beijing's best pizzas by giving you a look at the crispy-crusted creations on offer at Xian in the East Hotel. Rob Cunningham, the hotel's executive chef, gives us a quick look:

How long have you plied the trade?
Thirty years.

What's your style/pizza philosophy?
We make a thin, crispy pizza that seems to be a favorite amongst the Chinese regulars.

In a market crowded with over 100 different pizza shops, what do you do to stand out?
We keep it simple, tasty, and affordable.

What would you say your style is?
Roman Beijing: thin and crispy.

What's the secret to your sauce?
Cook out the onions to achieve a sweet element.

What kind(s) of cheese do you use and why?
Cooked mozzarella, it tastes good.
 

Tell us about your standard pizza:
Name: Margherita.
Thick or thin crust? Thin.
Type of sauce? Tomato.
Type(s) of cheese? Mozzarella.
What other things make it special? Our pizza oven cooks the pizza perfect, I love the simple margarita because it allows you to taste all of the ingredients in the pizza.
What sizes does it come in? One size, roughly 10-inches, for RMB 68.
 

Tell us about your most unique pizza:
Name: Mixed Yunnan mushroom and truffle pizza.               
Thick or thin crust? Thin.
Type of sauce: Tomato.
Type(s) of cheese: Mozzarella.
Additional toppings: Yunnan mushrooms, roasted with garlic and rosemary.
What other things make it special: Lots of love and truffle oil.
What sizes does it come in? One size, roughly 10-inches, for RMB 68.

Check out our Pizza Profiles series to educate your taste buds before casting a ballot in the first round of the 2015 Pizza Cup here.

Photos courtesy of East Hotel