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–+ servings

Japanese Teriyaki Chicken Pizza

Prep Time4 hours
Cook Time30 minutes
Total Time4 hours 30 minutes
Author Yuto Omura
Servings 2 pizzas

Ingredients 
 

Pizza dough

Part A

  • 200 g bread flour
  • 1 ½ tsp instant dry yeast
  • 100 ml warm water no hotter than 40°C or 105°F

Part B

  • 200 g bread flour
  • 3 tsp sugar
  • 1 tsp salt
  • 2 tsp milk
  • 100 ml warm water no hotter than 40°C or 105°F
  • ½ tbsp olive oil

Teriyaki chicken

OTHER TOPPINGS

  • 50 g onion thinly sliced
  • 2 tbsp Japanese mayonnaise
  • 150 g mozzarella cheese grated
  • 2 tbsp canned sweet corn
  • 2 tbsp kizami nori (shredded nori)

Instructions 

Delivery style Pizza Dough - Part A

  • Measure out 200 g bread flour, 1 ½ tsp instant dry yeast and 100 ml warm water.
    flour, yeast and water measured out to make pizza dough
  • Mix them together in a bowl until a shaggy dough forms.
    rough pizza dough base in a bowl
  • Tip the dough onto a clean dry surface and knead for 5 minutes. Avoid adding extra flour since the dough it already quite dry.
    kneading pizza dough on a marble kneading board
  • Transfer back to the bowl and cover with a damp cloth or plastic wrap for at least 3 hours.
    resting dough in a bowl with plastic wrap over the top
  • 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)
    risen pizza dough in a bowl

Part B

  • Measure out 200 g bread flour, 3 tsp sugar, 1 tsp salt, 2 tsp milk and 100 ml warm water.
    measuring out flour, water, sugar, salt and milk to make pizza dough
  • Add them to the bowl of dough and combine by kneading with your hands. I recommend using a large bowl for this.
    additional ingredients added to pizza dough
  • Once the new ingredients are incorporated into the dough, pour the ½ tbsp olive oil over the surface and knead by hand in the bowl for 5 minutes.
    pizza dough with olive oil
  • Tip the dough out onto a clean dry surface and knead for another 10 minutes. Avoid adding extra flour unless absolutely necessary.
    pizza dough on kneading board
  • Divide into 2 pieces and cover with a damp tea towel or plastic wrap and rest while you make the chicken.
    pizza dough cut in two, rolled into balls and wrapped with plastic wrap

Teriyaki Chicken

  • Take 300 g boneless chicken thigh and make a horizontal cuts on the thickest parts. Open them out so that the chicken is a similar thickness all the way over.
    cutting thick parts of chicken thigh
  • Stab with skin with fork and pat both sides dry with kitchen paper.
    piercing chicken thigh with fork
  • Lightly sprinkle both sides with 1 pinch salt and 2 tsp cornstarch. Rub to evenly coat.
    coating chicken thigh with potato starch
  • Take a cold pan and add 1 drizzle cooking oil. Place the chicken with the skin-side down and move it in a circular motion to spread the oil evenly.
    Place the pan on the stove and heat on medium. Fry the chicken for 7 minutes and rotate occasionally to prevent heat spots from browning the skin unevenly.
    chicken thigh in a cold frying pan
  • While you wait, make the teriyaki sauce in a small bowl by mixing 4 tbsp Japanese soy sauce (koikuchi shoyu), 4 tbsp sake, 4 tbsp mirin, 4 tbsp dashi stock (or water), 1 tbsp light brown sugar and 2 tsp honey. 
    teriyaki sauce in a small glass bowl
  • Flip the chicken thigh and cook for 2 minutes on the other side. Then remove it from pan and set it aside. Use kitchen paper to wipe out the excess oil.
    wiping the excess oil with kitchen paper
  • After 2 minutes, turn up the heat to medium high and pour the sauce into the pan. Baste continuously until the sauce becomes thick and glossy.
    basting pan fried chicken thigh with teriyaki sauce
  • Once the sauce has thickened, remove the pan from the heat. Transfer the chicken to a chopping board and rest for a few minutes before slicing. Save the leftover sauce in the pan to coat the pizza.
    teriyaki chicken thinly sliced for pizza topping

Assembling and cooking the pizza

  • Pre-heat your oven and baking tray/pizza stone to 300 °C (572 °F). If your oven temperature doesn't go that high, select the highest setting.
    Roll out each ball of pizza dough on a sheet of baking paper as thin as you can without making holes. Since this is quite a dry dough, I recommend using a rolling pin.
    pizza dough rolled out on baking paper
  • Make sure your teriyaki sauce is cool to the touch and then pour an equal amount onto each pizza.
    pizza dough with teriyaki sauce
  • Top with mozzarella cheese and sliced onions.
    teriyaki pizza topped with mozzarella and sliced onions
  • Add the teriyaki chicken.
    pizza topped with teriyaki chicken
  • Drizzle with mayonnaise and sprinkle with sweetcorn, then transfer it to the preheated baking tray. (Be careful not to touch the tray when it's hot.) The baking paper should make this easy to do. Bake for about 10-12 minutes.
    teriyaki chicken pizza on a preheating baking tray
  • Once the crust is cooked through, remove the pizza from the oven and sprinkle with shredded nori.
    baked teriyaki chicken pizza on a white plate and topped with shredded nori
  • Cut, serve and enjoy!

Notes

  • 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 favorite premade pizza crust.
  • If you make the pizza dough in advance, wrap and store in the fridge, then use within 3-4 days.
  • Store leftover pizza by cutting into portions, wrapping each piece in plastic wrap, placing in a container, and freezing.
  • Reheat frozen pizza by defrosting at room temperature or in refrigerator, then baking at 200°C for about 10 minutes.