Italian/Japanese cooking; Teriyaki Chicken Pizza

Every now and then, I make pizza from scratch.

When I make pizza from scratch, it makes our house smell like bakery shop. I really like that.

Freshly baked bread/pizza right out from the oven is really tasty.

I think that pizza is probably the most versatile and popular food in the states, and many of you would enjoy my pizzas too.

 Therefore, I thought I would share the recipe with you one flavor at a time every time I make a new one.

 This time, it is Teriyaki Chicken pizza.

 It is my take of classic Japanese Teriyaki chicken dish, and made it into pizza. The  sauce maybe a little different than I normally would have made (Americanized version of the sauce) because I wanted the sauce to be thicker than regular sauce and I had to use the brown sugar instead of usual white table sugar for that purpose.

Teriyaki chicken pizza...

** To make pizza, if you were pressed with time, you can buy fresh pizza dough or use flat bread instead.

Ingredients for the dough for the pizza;

7/8 C           water
2  tsp    dry yeast
2 tsp         sugar
390 grans      Unbleached All purpose flour
3/4 tsp            salt
2tbs     Extra virgin olive oil + some extra for drizzling to oil the bowl
yellow cornmeal

Ingredients for the Orange Teriyaki sauce;

1 tsp grated garlic
1/4 tsp grated ginger
4 tbs brown sugar
4 tbs soy sauce
2 tbs Orange juice
1 tsp sake
1tsp Mirin

Ingredients for the topping:

1/4 carrot shredded
1/8 red pepper julienne
1 handful bean sprout head and bottom removed
1/4 Sweet onion thinly sliced and soaked in water to remove some harsh zing to it
Low moisture shredded mozzarella cheese
4 boneless skin less chicken tenderloin
steak seasoning

 <Pizza dough>

0. Preheat the oven at 200F and when it reached to 200F,turn the oven off

1. To a microwave safe bowl, pour 7/8C water, microwave about 30 seconds or so

2. Take a temperature of the water and if the temperature was at 110F-115F, add 2 tsp of dry yeast , 2 tsp sugar, and mix well and let it sit a while (about 5-10 minutes)

** If you use jar of dry yeast, make sure the yeast is at room temperature. Cold yeast would not make your dough rise properly.

** Water temperature to rise the dough (proof the dough) should be at 110F-115F.
Lower temperature water would not proof the dough properly, and higher temperature water would kill the yeast and would not proof the dough properly.

3. To a big bowl, add 390 g Unbleached All purpose flour, 3/4tsp salt, 2 tbs Extra virgin olive oil and mix well

** For EVOO, first-cold press extra virgin olive oil is the best and tasty. My favorite brand is “Colavita brand”. It is product of Italy,and you can get them at local grocery store.

I have tried some other extra virgin olive oil too, but Colavita brand was the most flavorful,fruity and tasty olive oil of the bunch,and I use this oil for everyday cooking as well.

4. Pour the frothy yeast-sugar- lukewarm water mix to flour-salt mixture a little at a time and stir and when dough became to form a ball, toss them onto lightly floured surface, and start kneading the dough

** Using silpat mat is easy to work with

5. Knead the dough until it is not sticky, but smooth surface and elastic. I usually knead for about 8 minutes.

You can test your dough to see if you knead it more. Do the Windowpane test.

What is windowpane test??

Windowpane test is the test the gluten development in the dough.

What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.

6. When dough became smooth surface and elastic and not sticky, drizzle Extra Virgin Olive Oil onto empty bowl and smear it around side and inside bottom to make easy for you to take the dough out later to roll

7. Place the dough into the bowl,drizzle Extra Virgin Olive Oil over the dough and smear the oil all around the dough

8. Cover the bowl with plastic wrap, and place the dough in the oven,set the timer for 90 minutes

** Using the preheated/turned off oven to rise the dough (proof the dough) is perfect weather proof method.

9. 90 minutes later, dough should be double in volume

10. Once the dough gets double, punch down the dough to let the gas out from the dough and make the inner/outer dough temperature equal

11. Toss the dough onto lightly floured surface, and roll out the dough to the shape you like, and preheat the oven at 450F

** There are many kinds of rolling pin but I like the French rolling pin

** If you were to make a crispy pizza, roll out thin and bake at higher temperature 

12. If you have pizza stone, use the pizza stone to bake it,but if you do not have one,use the cookie sheet or half sheet pan or pizza pan

13. To the half sheet pan/cookie sheet place non stick foil,sprinkle yellow corn meal.If you use pizza pan, lightly grease the pan and sprinkle corn meal

** Sprinkling yellow corn meal before placing the dough onto the foiled half sheet pan is my little secret to make a nice crusty bottom

14. Place the dough onto the pan, make a little wedge around at about 1″ away from the edge using side of your hand

15. Blush the dough with extra virgin olive oil

16. Pierce the pizza dough with fork,just inside the 1″ margin from outside circle. And then, bake the pizza for 7 minutes.

17. Take out the pizza dough and pour some Teriyaki sauce, teriyaki chicken, vegetables, and cheese.

18. Bake the pizza for another 12 minutes till the cheese gets melted and bubbly and the edge become brown.

19. Enjoy!

< teriyaki chicken preparation>

1. In the sauce pan pour water enough to cover 4 strips of boneless skinless chicken tenderloin. Then, pour some sake and sprinkle some Steak seasoning from Grill mate brand.

2. Boil the chicken and once cooked through turn off the heat and let it cool down (don’t taker out the meat to cool or it gets dry meat)

3. When chicken got cool enough to handle, shred the chicken tenderloin and pour some teriyaki sauce in and mix well

A slice of Teriyaki chicken pizza..

This pizza dough recipe makes one pizza

If you had leftover pizza, you can wrap them with foil and bag them up in the freezer bag for later quick lunch/dinner.

To reheat the pizza, if you use oven, you want to preheat the oven at about 425F and heat the pizza up wrapped in foil for about 20 minutes or so.

If you use microwave to reheat the pizza, take the foil off,place the pizza in microwave safe plate,wrap the pizza with paper towel,microwave about 40 seconds or so.

Mar 01, 2017 | Comments are off | Miscellaneous (Cooking)

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