You can use a ready-made pizza base, or you can make it yourself.
In a large bowl, sift the strong and weak flours. Add a pinch of salt and stir.
Pour warm water into a container and add dry yeast, stir until yeast dissolves. (Do not use water hotter than 138 °F, it will kill the yeast)
Let the yeast sit for 5 minutes, it should turn a little frothy. (If this is not the case, you may need to buy new yeast.). In a bowl of flour, make a well and gradually pour in the yeast water, stirring between each pour. The dough should be a little sticky. If the mixture is too wet, you can add more flour; if it is too dry, add a little more water.
Knead the dough on a lightly floured surface until smooth. (Avoid placing too much flour on the surface, otherwise the dough may become dry and crumbly).
Place the uniform dough in a lightly oiled bowl, cover the bowl with cling film or a damp kitchen towel. Leave at room temperature for about 3 hours for the dough to rise. (Additional time required in winter). After three hours, your dough will rise. If so, let it sit for another 30 minutes in a bowl. The filling can be prepared within these 30 minutes.
Cut the chicken thigh into small pieces.
Cut white onions into thin slices.
Add soy sauce, sake, sugar, mirin, ginger paste and garlic paste to a small bowl, then stir.
Heat a skillet over medium heat. Add some unscented oil and sauté the chicken and onion together until the chicken is browned and the onions are tender.
Add the sauce you mixed earlier to the skillet. Cook until the sauce thickens and a little sticky.
Preheat oven to 400 °F. Now roll out the dough. You can stretch it by hand or roll it out with a rolling pin on a lightly floured surface.
Spoon the remaining teriyaki sauce on the rolled pizza dough. You can also add onions.
Then add the chicken. (You can also add sweet corn here). Finally, drizzle with mayonnaise.
Bake for about 20 minutes on the middle rack of the oven. (Watch it to make sure it isn't burning). Take it out and sprinkle it with finely chopped nori seaweed on the end. Slice and serve. Enjoy!
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