Japanese seafood pizza

Name: Japanese seafood pizza
Prep time: 25 min
Cook time: 10 min
Total time: 27 h 30 min
Yield: 4 servings
Cuisine: New York
Ingredients: 996 g King Arthur Bread Flour; 627 g water; 19.9 g salt; 5 g yeast; 30 g oil; 10 g sugar; 4 balls Pizza dough (see formula above); 400 g Crushed tomatoes; 3 cloves Garlic (Minced, built directly into the sauce); pinch Salt; 14 g Olive oil; 300 g Squid, cleaned (Tubes and tentacles, sliced into thin rings and strips, patted fully dry); 300 g Low-moisture mozzarella (Shredded); 200 g Shrimp (Peeled and deveined); 150 g Tuna, canned (Drained); 100 g Mini tomatoes (Halved); 60 g Black olives (Sliced); pinch Dried oregano; 200 g Baby clams, canned (Drained); generous drizzle Garlic oil (Finished over the top after baking, standing in for Shakey's own separate garlic sauce rather than blended into the base)

Seafood pizza, documented from two Japanese chains — Strawberry Cones and Shakey's Japan — rather than invented: squid on a garlicky tomato base is the confirmed core, with shrimp, tuna, mini tomato, olives or clams as one chain's own addition, on a cold-fermented New York crust.

Recipe by Priya Patel · Published August 28, 2026

Prep + bake 35 min · Dough schedule 26 h 55 min · Total 27 h 30 min4 servings

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Seafood pizza is not this site's invention — it is a standing menu item at two separate Japanese pizza chains, and this recipe documents what those chains actually sell rather than guessing at a "Japanese pizza" from imagination. The crust underneath it is unrelated to the topping's origin: a straight King Arthur Bread Flour New York build at 12.7% protein, cold-fermented for a full day the way any New York dough is, because a fusion topping does not change what the dough needs to do. If the base turns soggy under a wet topping load, a soggy middle covers the fix; if the dough tears on the way to 36 cm, see dough tearing when stretching; if a loaded slice sheds its toppings when you lift it, see toppings sliding off.

Where this comes from

Two companies sell a named seafood pizza in Japan — the two-chain floor this site requires to call something a documented style rather than an invented one, the same bar every recipe in the fusion collection has to clear, and a narrower agreement than either of this pizza's two Japanese siblings rests on.

Strawberry Cones sells 地中海シーフード (Mediterranean Seafood) at strawberrycones.com, and its product page is the fuller of the two records. It states: "シーフードのピザをご希望のお客様にお薦めのピザ。イタリア地中海の海の香りをイメージし、海老、イカ、ツナのほか、スペイン産ブラックオリーブをトッピング。トマト、ニンニク、そして、まろやかさを出す為の玉ねぎが入った、自社開発の特別なトマトソースを使用しております。" (Recommended for anyone wanting a seafood pizza. Evoking the scent of the Italian Mediterranean, topped with shrimp, squid, tuna and Spanish black olives, using an in-house-developed special tomato sauce made with tomato, garlic and onion for smoothness.) Its 使用食材 (ingredients used) line spells out the full cast: エビ･イカ・ツナ・ミニトマト・ブラックオリーブ・ガーリック・オレガノ — shrimp, squid, tuna, mini tomato, black olive, garlic, oregano.

Shakey's Japan, an all-you-can-eat buffet chain, lists シーフードピザ (Seafood Pizza) at its Ikebukuro Higashiguchi store page, with a description worth quoting in full: "トマトソースをベースにイカとあさり、ガーリックソースを加えました。" (Based on tomato sauce, with squid and clams added, plus garlic sauce.) That is the entire printed record — no shrimp, no tuna, no olive, and no price, since it is a buffet item.

Read the two together and the agreement is narrow: both chains' own pages name a tomato-sauce base, squid, and garlic. That is the whole two-chain claim. Everything past it belongs to one chain alone — shrimp, tuna, mini tomato, black olive and oregano are Strawberry Cones' own list, and clams are Shakey's alone, stated nowhere on Strawberry Cones' page. This recipe does not merge that into a single "seafood mix" that reads as if two chains agreed on it; it builds the confirmed core and labels the rest by name.

What makes it that style

Squid on a garlicky tomato base is the whole confirmed style. Both chains print it, and nothing wider than that is a two-chain claim — the rest of the seafood cast is presented below as a named, attributed choice rather than folded into the base recipe as though it were agreed on.

The garlic tomato sauce is the shared core, built with garlic mixed directly into the sauce — Strawberry Cones' own page names its in-house sauce as tomato, garlic and onion together, which is the structure this recipe's sauce follows.
There is one real structural difference worth naming, not smoothing over: Strawberry Cones puts garlic inside the sauce, and Shakey's adds a separate garlic sauce on top of the finished pizza instead. Shakey's own description treats "ガーリックソース" as an added element alongside — not blended into — the tomato-and-squid-and-clam base it names first. This recipe follows Strawberry Cones' structure as the default (garlic built into the sauce below) and offers the garlic-oil finish above as the Shakey's-style alternative, so a cook can build either version rather than a hybrid that neither chain actually sells.
Shrimp, tuna, mini tomato, black olive and oregano are Strawberry Cones' own additions, taken from its 使用食材 line — a cook wanting that chain's version adds them. Clams are Shakey's alone, and its page states nothing beyond squid and clams — a cook wanting that chain's version leaves the rest out rather than padding it with Strawberry Cones' cast.
Squid needs handling neither chain's page addresses. It is delicate seafood that weeps water and turns rubbery fast under direct oven heat — cutting it thin, drying it well, giving it a brief hard sear, and then holding it back until the final 2-3 minutes of the bake rather than letting it ride through the full 8-10 minutes is this recipe's own technique decision, made because the pizza needs to actually work, not because either menu describes how to cook it.

If a wet topping load leaves the center soggy, a soggy middle is the fix to check before blaming the squid. This is one of three Japanese fusion styles gathered at the Japan hub, alongside teriyaki chicken and mentaiko — the narrowest evidence of the three, and the one that shows most plainly where a chain's own claim stops and this recipe's own choice begins.

Flour: King Arthur Bread Flour (12.7% protein) — read the review

Dough Formula

Dough formula in grams and baker's percentage
Ingredient	Grams	Baker's %
Flour (12.7% protein)	996 g	100.0%
Water	627 g	63.0%
Salt	19.9 g	2.0%
Yeast	5 g	0.5%
Oil	30 g	3.0%
Sugar	10 g	1.0%

Makes 4 balls of ≈422 g

Ingredients

Dough

•4 balls Pizza dough (see formula above)

Garlic tomato sauce base

•400 g Crushed tomatoes
•3 cloves Garlic — Minced, built directly into the sauce
•pinch Salt
•14 g Olive oil

Squid (core)

•300 g Squid, cleaned — Tubes and tentacles, sliced into thin rings and strips, patted fully dry

Cheese

•300 g Low-moisture mozzarella — Shredded

Strawberry Cones additions (optional)

•200 g Shrimp — Peeled and deveined
•150 g Tuna, canned — Drained
•100 g Mini tomatoes — Halved
•60 g Black olives — Sliced
•pinch Dried oregano

Shakey's addition (optional)

•200 g Baby clams, canned — Drained
•generous drizzle Garlic oil — Finished over the top after baking, standing in for Shakey's own separate garlic sauce rather than blended into the base

Instructions

1
Whisk the yeast into the flour. Add water at 30-32°C (86-90°F), the oil and the sugar, and stir with a spatula until no dry flour remains.
2
Sprinkle the salt over the top and knead 10-12 minutes, by hand or machine, until smooth and elastic.
💡 This dough sits unshaped for a day before it sees an oven, so develop the gluten fully now — a slack dough here stays slack after 24 hours in the fridge.
3
Cover the bowl and let the whole piece bulk ferment at room temperature for about 1 hour, until slightly puffy. Leave it as one mass — it is not divided into balls yet.
4
Transfer the dough, still in one piece, to a lightly oiled, tightly covered container and refrigerate for 24 hours.
💡 This is the ferment the calculator's New York schedule is built on — the 27 h 30 min this page states is prep and cook time plus that schedule, not a rounding artifact. Skipping or shortening it leaves a dough that behaves like a same-day pan crust, not a New York one.
5
Stir together the crushed tomatoes, minced garlic, salt and olive oil to make the sauce base — garlic built directly into it, the way Strawberry Cones' own page describes its in-house tomato sauce.
6
Slice the cleaned squid into thin rings and strips and pat it thoroughly dry with paper towels.
💡 Squid weeps water and toughens fast under direct heat. Cutting it thin and drying it well is the first defense; the second is timing — this recipe sears it hard for surface flavor and moisture control, then holds it back until the final 2-3 minutes of the bake, so it only finishes rather than stewing through the whole 8-10 minutes. Neither chain's page says a word about this — it is technique for making the pizza work, not something scraped from a menu.
7
If making the Strawberry Cones-style version, peel and devein the shrimp, drain the tuna, halve the mini tomatoes and slice the olives. If making the Shakey's-style version, drain the clams and set the garlic oil aside for finishing after the bake.
8
Take the dough out of the fridge — it should look puffy and have expanded significantly — and divide it into 4 balls of 422 g each, tucking the edges under to build surface tension.
9
Cover the balls loosely and let them come fully to room temperature, about 90 minutes, until relaxed and easy to stretch — they will still feel cool at the center but should no longer resist a light press.
💡 Stretching cold dough tears instead of extending. If a ball keeps springing back, give it another 15-20 minutes rather than forcing it.
10
Heat the oven to 260-290°C (500-555°F) with a baking steel on the highest usable rack for 45-60 minutes.
11
Give the dried squid a very brief hard sear — 30-45 seconds in a screaming-hot, lightly oiled pan, just enough to firm the surface and drive off any liquid it still exudes — then set it aside; it goes onto the pizza partway through the bake, not at assembly. If clams are going on instead of or alongside it, warm them briefly too; drained canned clams still carry surface moisture that a short, hot pan gets rid of before it ever reaches the dough.
12
Stretch one ball to about 36 cm. Spread a thin layer of the garlic tomato sauce, leaving a bare rim, then scatter the mozzarella. Top with a quarter of whichever addition you are making: the shrimp, tuna, mini tomato and olives for the Strawberry Cones-style version (a pinch of oregano over the top), or the clams for the Shakey's-style version. Hold the seared squid back — it is not part of the initial build.
13
Slide onto the steel and bake for 6-7 minutes, until the crust has started to set and color at the rim. Open the oven, scatter a quarter of the seared squid evenly over the top, and continue baking for the final 2-3 minutes, until the cheese is deep brown at the rim and the base lifts with a stiff, crackling edge.
💡 A pale, floppy base under this much surface moisture is usually an underheated steel, not an underbaked crust.
14
If making the Shakey's-style version, drizzle the garlic oil over the pizza right off the oven, while it is still hot enough for the aroma to bloom without the oil cooking off in the bake. Rest 2-3 minutes, then slice. Repeat for the remaining three balls.

Tips

→The dough goes into the fridge as one undivided mass and gets balled after the cold ferment, not before — matching the site's calculator schedule for New York, not a same-day pan sequence.
→Squid toughens the moment it overcooks. Cut it thin, dry it well, sear it hard, then hold it back until the final 2-3 minutes of the bake instead of letting it ride through the full 8-10 minutes — a decision made for this recipe, not printed on either chain's page.
→Shrimp, tuna, mini tomato, black olive and oregano are Strawberry Cones' own additions; clams and a separate garlic finish are Shakey's alone. Putting every item from both chains on one pizza documents neither menu — pick a lane, or say plainly that combining them is this recipe's own choice.

🎬

How to Make Japanese seafood pizza

Video coming soon

Shop this bake

Flour
King Arthur Bread Flour
The first bag to buy if you bake in a domestic oven. At 12.7% protein with added amylase on the label it gives you chew and colour at 250 °C, which is exactly what an unmalted 00 will not.
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Ingredient
Cento All Purpose Crushed Tomatoes
Crushed in the tin instead of by hand, and sold as one can rather than a case — the low-commitment way in when a six-tin case is what stops you buying at all.
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Ingredient
Polly-O Low Moisture Whole Milk Mozzarella
Thick enough to cube for a Detroit rim, where shreds burn to lace — and four ingredients against a coating of rice flour, cellulose and natamycin that no bake removes.
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Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
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Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
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Equipment
Greater Goods Single Sensor Baking Scale
One model behind one listing, on the maker's own page: 5 kg (11 lb) of capacity, reading down to 1 g. What the listing sends is what the maker documents — rarer here than it ought to be.
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