Japanese Teriyaki Chicken Pizza

Measure out 200 g bread flour, 1 ½ tsp instant dry yeast and 100 ml warm water.

Mix them together in a bowl until a shaggy dough forms.

Tip the dough onto a clean dry surface and knead for 5 minutes. Avoid adding extra flour since the dough it already quite dry.

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)

Measure out 200 g bread flour, 3 tsp sugar, 1 tsp salt, 2 tsp milk and 100 ml warm water.

Add them to the bowl of dough and combine by kneading with your hands. I recommend using a large bowl for this.

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.

Tip the dough out onto a clean dry surface and knead for another 10 minutes. Avoid adding extra flour unless absolutely necessary.

Divide into 2 pieces and cover with a damp tea towel or plastic wrap and rest while you make the 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.

Stab with skin with fork and pat both sides dry with kitchen paper.

Lightly sprinkle both sides with 1 pinch salt and 2 tsp cornstarch. Rub to evenly coat.

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.

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.

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.

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.

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.

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.

Make sure your teriyaki sauce is cool to the touch and then pour an equal amount onto each pizza.

Top with mozzarella cheese and sliced onions.

Add the 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.

Once the crust is cooked through, remove the pizza from the oven and sprinkle with shredded nori.

Cut, serve and enjoy!