New York style Pizza Dough - Part A

(If you want to use a premade base you can skip this step)

1. Mix 200g bread flour, 1 1/2 tsp dry yeast and 100ml of warm water together in a bowl until a shaggy dough forms. 
2. Tip the dough onto a lightly floured surface and knead for 5 minutes. 
3. Transfer back to the bowl and cover with a damp cloth or plastic wrap for at least 3 hours.
4. 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)

Part B

1. 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. 
2. 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.
3. 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!)
4. Divide into 2 pieces and cover with a damp tea towel or plastic wrap until you're ready to use it. 

Teriyaki Chicken

1. 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.)
2. Stab with skin with fork and dry each side with kitchen paper.
3. Sprinkle both sides with a pinch of salt then lightly brush with corn starch. It should have a light coating all over.
4. Heat a pan on medium and add a drizzle of vegetable oil.
5. 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.)
6. 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. 
7. Flip the chicken thigh and cook for 1 1/2 minutes on the other side. Then remove it from pan and set it aside.
8. Add the teriyaki sauce mixture to the same pan and turn up the heat to high.
9. 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.
10. When the sauce has thickened, turn off the heat and take out the chicken.
11. 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

1. Pre-heat your oven to the hottest setting. (Ideally 230°C/450°F or higher. I used 300°C/575°F setting.)
2. 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)
3. Make sure your teriyaki sauce is cool to the touch and then pour half of it onto each pizza.
   
4. Sprinkle a generous helping of grated mozzarella cheese.
   
5. Add sliced onions.
   
6. Arrange the teriyaki chicken around the pizza.
   
7. Lastly, sprinkle sweet corn and drizzle with mayonnaise.
   
8. Bake for about 10-12 minutes. (Keep an eye on it to make sure it is not burning)
9. Once the crust is cooked through, remove the pizza from the oven and sprinkle with kizami nori.
10. Cut, serve and enjoy!