How to make Japanese style teriyaki chicken pizza from scratch with homemade New York style crust! (For best results, rest pizza dough overnight.) Makes 2 10" pizzas.
- 200g Bread flour
- 1 1/2 tsp dry active yeast
- 100ml warm water (about 40°C or 105°F)
- 200g bread flour
- 3 tsp sugar
- 1 tsp salt
- 2 tsp milk
- 100ml warm water (about 40°C or 105°F)
- 1/2 tbsp olive oil
- 300g chicken thigh (skin on)
- pinch of salt
- 2 tsp cornstarch
- drizzle of vegetable oil
- 4 tbsp soy sauce
- 4 tbsp sake
- 4 tbsp mirin
- 4 tbsp of water or liquid dashi
- 1 tbsp light brown sugar
- 2 tsp honey
- 1/4 small onion thinly sliced
- Japanese mayonnaise
- grated mozzarella cheese
- sweet corn
- nori seaweed
New York style Pizza Dough - Part A
(If you want to use a premade base you can skip this step)
- Mix 200g bread flour, 1 1/2 tsp dry yeast and 100ml of warm water together in a bowl until a shaggy dough forms.
- Tip the dough onto a lightly floured surface and knead for 5 minutes.
- Transfer back to the bowl and cover with a damp cloth or plastic wrap for at least 3 hours.
- After 3 hours, press the air out of the dough and move onto part B. (Optional - Store in the fridge over night and remove 1 hour before moving onto part B)
- Take the dough and in the same bowl add 200g more of bread flour, 3 tsp sugar, 1 tsp salt, 2 tsp milk and 100ml warm water. Combine the dough with the ingredients using a spatula.
- Once the new ingredients are incorporated into the dough, pour the 1/2 tbsp of olive oil over the surface and knead by hand in the bowl for 5 minutes.
- Tip the dough out onto a lightly floured surface and knead for another 10 minutes. (If it's too sticky then gradually sprinkle more flour, just be careful not to add too much!)
- Divide into 2 pieces and cover with a damp tea towel or plastic wrap until you're ready to use it.
- Take the chicken thigh and make a butterfly cut so that it's an even thickness throughout. (This means cutting horizontally on the thickest parts and opening them out.)
- Stab with skin with fork and dry each side with kitchen paper.
- Sprinkle both sides with a pinch of salt then lightly brush with corn starch. It should have a light coating all over.
- Heat a pan on medium and add a drizzle of vegetable oil.
- Once the pan is hot, add the chicken thigh skin side down and fry until crispy and cooked 3/4 of the way through. (This took about 8 minutes for me.)
- In a small bowl, mix 4 tbsp soy sauce, 4 tbsp sake, 4 tbsp mirin, 4 tbsp liquid dashi (or water), 1 tbsp light brown sugar and 2 tsp honey.
- Flip the chicken thigh and cook for 1 1/2 minutes on the other side. Then remove it from pan and set it aside.
- Add the teriyaki sauce mixture to the same pan and turn up the heat to high.
- Once it starts to bubble, place the chicken thigh back in and use a spoon to scoop sauce and baste it over the chicken. Keep basting until the chicken is well covered.
- When the sauce has thickened, turn off the heat and take out the chicken.
- Allow to sauce and chicken to cool for about 10 minutes. When the chicken is cool enough, cut it into slices.
Assembling and cooking the pizza
- Pre-heat your oven to the hottest setting. (Ideally 230°C/450°F or higher. I used 300°C/575°F setting.)
- Roll the pizza dough out on a lightly floured surface. You can stretch it by hand or use a rolling pin depending on your preference. (Make sure to sprinkle flour on your hands or rolling pin)
- Make sure your teriyaki sauce is cool to the touch and then pour half of it onto each pizza.
- Sprinkle a generous helping of grated mozzarella cheese.
- Add sliced onions.
- Arrange the teriyaki chicken around the pizza.
- Lastly, sprinkle sweet corn and drizzle with mayonnaise.
- Bake for about 10-12 minutes. (Keep an eye on it to make sure it is not burning)
- Once the crust is cooked through, remove the pizza from the oven and sprinkle with kizami nori.
- Cut, serve and enjoy!
This recipe makes 2 10" pizzas which serves 2-3 people.
If you want to speed up the process, of course you can use your favourite premade pizza crust.
If you make the pizza dough in advance, use in 3-5 days.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Fusion
- Method: Baking
- Cuisine: Japanese
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