Chef Crispy,
For further references:
https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875For your dough:
I suggest you start again from scratch, but in a simpler way:
Water (maybe need to be cold), flour, yeast; start mixing at low speed; after 1 or 2 min add salt; and when your dough starts to look good you add the oil, then you stop when it's totally absorbed (3 min), total mixing: 8 to 15 min depending on your mixer and flour (high gluten may need a long mixing than low gluten). FDT around 23°C then counter rest 0.5H, balling, and CF. When you want to use the dough after 24-48-72H just take it out 7 to 1H before baking (let them at least recover RT ~20°C before baking).
This is the most basic mixing procedure, this way you will have a good basis for further tests.
It's also better to give us the percentage of your formula: all the amounts according to the flour, which is always 100%, I helped you on this one:
Flour.
100% 1130 g
Water.
61.95% 700 g
Yeast.
0.53% 6 g
Malt powder.
2.12% 24 g
Salt.
2.12% 24 g
Olive oil.
4.87% 55 g
About China:
I live in North-East, but will be back next to Guangzhou (south) next month (I was in Shenzhen before).
China is a huge and interesting market, but as much interesting as a PITA. The way Chinese understand pizza has been conditioned by Pizza Hut which was the 1st pizza chain in China in 1990. So Pizza Hut's pizza is the reference for them. Ironically, a lot of them don't like it. But they have basically no other reference. So when you give them the best pizza in the world, they say "meh". They don't understand so you have to explain to them = a loooot of marketing has to be done = you'll have to invest a lot of money and time. I've never been to Zhangjiang but I know where it is. I don't know the market there, I assume it's pretty much the same as other 3rd-tier cities, and you can obviously open a pizza place but just read again the lines above about marketing

I wouldn't know a lot about opening a ranch... Not sure the tropical climate is the best for cows? There are Italian joint-ventures making cheese in China (in the north), but I think they buy the milk (locally or imported), they don't produce it on site.
So you can find everything you want, if not made locally it will be imported. Recently, imported EVOO from Spain is even cheaper than the one in France!!