Step 1

In a big bowl, sift in 90g of strong flour and 20 grams of weak flour. Add a pinch of salt and mix.

Step 2

Pour 60ml of lukewarm water into a container and add 1.5g of dry yeast, mix until the yeast is dissolved. (Don't use water hotter than 138°f or 60°c, it will kill the yeast)

Step 3

Allow the yeast to rest for 5 minutes, it should be a bit frothy. (If it's not, you might need to buy new yeast.)

Step 4

In the bowl of flour, make a well and pour the yeast water in little by little, mixing in between each pour. The dough should be a bit sticky. If the mixture is too wet you can add more flour, if it's too dry add a little bit more water.

Step 5

Knead the dough on a lightly floured surface until smooth. (Try not to put too much flour on the surface, otherwise the dough might become dry and crumbly)

Step 6

Put the smooth dough into a lightly greased bowl cover the bowl with cling film or a damp tea towel. Rest at room temperature for about 3 hours to rise. (Needs extra time in winter)

Step 7

After three hours, your dough will have risen (hopefully!). Punch out the air and rest for another 30 minutes in a bowl.

Step 8

During this 30 minutes we can prepare the topping.

Step 9

Cut 100g of chicken thigh into small bite-size pieces.

Step 10

Thinly slice half a white onion.

Step 11

In a small bowl, add 2 tbsp soy sauce, 1 tbsp sake, 1 tsp sugar, 2 tsp mirin, 1/2 tsp ginger paste and 1/2 tsp garlic paste, then mix.

Step 12

Heat up a frying pan on a medium high heat. Add a little flavourless oil and fry the chicken and onions together until the chicken is browned and the onions are softened.

Step 13

Add the sauce you mixed earlier to the frying pan.

Step 14

Cook until the sauce becomes thicker and a bit sticky.

Step 15

Once it's cooled down, take the chicken out of the pan and cut it even smaller.

Step 16

Pre-heat your oven to 200°C or 400°F.

Step 17

Now, roll out your dough. You can stretch it by hand or use a rolling pin to roll it out on a lightly floured surface.

Step 18

Spoon the teriyaki sauce left in the pan over the rolled out pizza dough. You can add the onions too.

Step 19

Sprinkle about 30g of grated cheese over the sauce.

Step 20

Next add your chicken. (You can also add sweetcorn here too)

Step 21

Lastly, drizzle with mayonnaise.

Step 22

Bake for about 20 minutes on the middle shelf. (Keep an eye on it to make sure it is not burning)

Step 23

Take it out and sprinkle with finely cut nori seaweed at the end.

Step 24

Cut and serve.

Step 25

Enjoy!