Japanese teriyaki chicken pizza

Name: Japanese teriyaki chicken pizza
Prep time: 30 min
Cook time: 10 min
Total time: 27 h 35 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); 120 ml Soy sauce; 120 ml Mirin; 60 ml Sake; 40 g Sugar; 600 g Chicken thigh, boneless (Cut into bite-sized pieces); 400 g Crushed tomatoes; 2 cloves Garlic (Minced); pinch Salt; 14 g Olive oil; 300 g Low-moisture mozzarella (Shredded); 160 g Sweet corn kernels (Drained if canned); 80 g Baby spinach (Roughly chopped); generous drizzle Japanese-style mayonnaise (An egg-yolk-forward mayonnaise browns under heat rather than weeping; a standard Western mayonnaise works too, just paler)

Teriyaki chicken pizza, documented from four Japanese chains — Domino's Japan, Pizza-La, Shakey's Japan and Strawberry Cones — rather than invented: soy-mirin-sake glazed chicken, a mayonnaise finish, corn and spinach on a cold-fermented New York crust.

Recipe by Priya Patel · Published August 28, 2026

Prep + bake 40 min · Dough schedule 26 h 55 min · Total 27 h 35 min4 servings

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Teriyaki chicken pizza is not this site's invention — it is a standing menu item at four 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 cheese browns before the base is cooked through, cheese burning before the base cooks covers the fix; if a wet topping load slides when you cut it, see toppings sliding off.

Where this comes from

Four companies sell a named teriyaki chicken pizza in Japan, which is more confirming evidence than 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 one of three Japanese styles gathered at the Japan hub alongside mentaiko and seafood pizza.

Domino's Japan sells 炭火焼チキテリ (Sumibiyaki Chiki-teri) at dominos.jp, a page that server-renders its full topping line rather than hiding it behind a script. It states, in full: テリヤキチキン、ほうれん草、マヨソース、コーン、トマトソース — teriyaki chicken, spinach, mayo sauce, corn, tomato sauce. That is a complete, five-item composition, printed on the page itself.

Pizza-La sells テリヤキチキン (Teriyaki Chicken) at pizza-la.co.jp, but its menu page states only a name and a price, flagged 人気No.1 (Popularity No. 1). The per-item "詳細" (detail) link that would normally carry an ingredient list instead redirects to a member login page, so nothing beyond "this product exists and is Pizza-La's most popular pizza" can be attributed to that menu page — no sauce, no topping, no cheese. A separate campaign page (not the menu page) calls the same flavor 究極の和風ピザ, "the ultimate wafu [Japanese-style] pizza," and confirms it as Pizza-La's most popular flavor — worth citing, but as a marketing page, not as a source for what is on the pizza.

Shakey's Japan, an all-you-can-eat buffet chain, lists テリヤキチキンのピザ with a "マヨネーズソース" (mayonnaise sauce) tag and a line worth quoting in full: "アメリカにも逆輸入されている、ワールドワイドに人気のジャパニーズピザ" — a Japanese-style pizza so popular worldwide it has been "reverse-imported" (逆輸入) back to America. That framing is the strongest evidence on this page that teriyaki chicken pizza is a documented Japanese style and not a novelty invented for this site: a Japanese chain describing its own product as having traveled outward to the country most associated with pizza.

Strawberry Cones sells 照り焼きチキンと北海道ポテト (Teriyaki Chicken and Hokkaido Potato) at strawberrycones.com, the fullest of the four records: 炭火焼きチキン・北海道ポテト・ミニトマト・オニオン・マヨネーズ (charcoal-grilled chicken, Hokkaido potato, mini tomato, onion, mayonnaise) over a 照焼きソース (teriyaki sauce) base. Strawberry Cones is a genuinely separate company from the three above it — a related site, Napoli no Kamado, sells what reads like a competing version of the same pizza, but its own company page names Strawberry Cones as its operating company and the two sites serve identical product copy, so it is not counted here as a second, independent confirmation.

Across all four, mayonnaise appears as a stated companion to the teriyaki flavor at three of four chains (Domino's, Shakey's, Strawberry Cones) — never as a replacement for the teriyaki sauce, but running alongside it, which is why this recipe layers both rather than treating mayonnaise as the base.

What makes it that style

Three decisions define this pizza, each grounded in what the chains above actually print:

A soy-mirin-sake teriyaki glaze on the chicken, not a tomato-forward sauce carrying the flavor. Domino's names テリヤキチキン as the headline ingredient and Strawberry Cones tags a 照焼きソース base outright — teriyaki flavors the chicken at every chain that names this topping, not an add-on to a standard pepperoni-style tomato pie, even though the pizza's own stated base sauce differs by chain: Domino's own ingredient line ends in トマトソース (tomato sauce), and Shakey's own catch tag is マヨネーズソース (mayonnaise sauce), not teriyaki. No chain publishes the glaze's actual ratio, so the soy-mirin-sake-sugar mixture above is a derivation, standard teriyaki practice rather than something scraped from a menu page.
Mayonnaise as a drizzled finish, the single element that most marks this as a Japanese pizza rather than an American one with a teriyaki-flavored sauce swapped in. Domino's names マヨソース outright as one of its five stated ingredients, and it appears again at Shakey's and Strawberry Cones. It goes on after the bake, not before: an egg-yolk-forward mayonnaise is an oil-in-water emulsion that browns and sets under residual heat rather than baking dry and weeping the way a raw egg-based sauce would if it went in before the crust.
Corn and spinach as the vegetable set, taken specifically from Domino's five-item line — the only one of the four sources that names a leaf vegetable at all. Strawberry Cones names three vegetables of its own — Hokkaido potato, mini tomato and onion — a fuller vegetable list than Domino's, but built around potato rather than a leaf green; that combination is a real, single-chain variant worth knowing about, not the pairing this recipe follows, since Domino's is the source being quoted here for corn and spinach specifically.

If the base stays pale under the wet corn-and-spinach load, a pale, floppy base is the fix to check before blaming the topping.

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)

Teriyaki glaze

•120 ml Soy sauce
•120 ml Mirin
•60 ml Sake
•40 g Sugar

Chicken

•600 g Chicken thigh, boneless — Cut into bite-sized pieces

Tomato sauce base

•400 g Crushed tomatoes
•2 cloves Garlic — Minced
•pinch Salt
•14 g Olive oil

Toppings

•300 g Low-moisture mozzarella — Shredded
•160 g Sweet corn kernels — Drained if canned
•80 g Baby spinach — Roughly chopped
•generous drizzle Japanese-style mayonnaise — An egg-yolk-forward mayonnaise browns under heat rather than weeping; a standard Western mayonnaise works too, just paler

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 35 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
Make the teriyaki glaze: combine the soy sauce, mirin, sake and sugar in a small saucepan and simmer 5-6 minutes, until it thins to a syrup that coats a spoon.
💡 No chain publishes a glaze recipe — none of the four chains named in the body above print a ratio, only that teriyaki sauce is on the pizza. This 2:2:1 soy-mirin-sake ratio, sweetened, is standard teriyaki practice, not something scraped from a menu page.
6
Toss the chicken in half the glaze and set aside to marinate for at least 30 minutes at room temperature, or refrigerate it alongside the dough overnight. Reserve the other half of the glaze for basting.
7
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.
8
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.
9
Heat the oven to 260-290°C (500-555°F) with a baking steel on the highest usable rack for 45-60 minutes.
10
Sear the marinated chicken in a hot, lightly oiled pan for 6-8 minutes, turning occasionally, until browned and cooked through. Brush with the reserved glaze in the last minute so it lacquers rather than burns.
11
Stretch one ball to about 36 cm. Spread a thin layer of the tomato sauce base, leaving a bare rim, then scatter the mozzarella. Top with a quarter of the glazed chicken, the corn and the spinach.
12
Slide onto the steel and bake 8-10 minutes, until the cheese is deep brown at the rim and the base lifts with a stiff, crackling edge.
💡 Corn and spinach both carry surface water. A base that stays pale under a wet topping load is usually an underheated steel, not an underbaked crust — see the troubleshooting link below.
13
Slide onto a rack and finish with a crosshatch drizzle of mayonnaise while the pizza is still hot enough for it to set rather than run. 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.
→Drizzle the mayonnaise after the bake, not before. Baked from raw it can split and pool instead of striping the surface.
→Corn and spinach are Domino's stated vegetable set for this pizza — swap in whatever a chain's version does not confirm, and you are no longer documenting this style.

🎬

How to Make Japanese teriyaki chicken 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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