How to Make Japanese Teriyaki Chicken Pizza (Domino’s Chiki-Teri Copycat Recipe)

Gather all the ingredients together. For the spinach, cut it into bite-sized pieces. The 4th picture is tomato sauce from Step 3 and teriyaki sauce from Step 4. I used 3 Tbsp of tomato sauce and 1 Tbsp of teriyaki sauce from the total amount.

I used simple mozzarella cheese, which has a mild flavor that complements the teriyaki chicken

Warm the water to about 40℃. In a bowl, combine the bread flour, sugar, instant dry yeast, and salt. Add the warm water to the bowl, making sure it covers the instant dry yeast.

Then, immediately add the olive oil to the water, spreading it in the bowl. Mix everything together with a spatula. Once the dough starts to come together, transfer it to a clean surface and knead until the dough is smooth.

Shape it into a ball, then place it back into the bowl. Cover it with plastic wrap.

Let the dough ferment at room temperature for about 30 minutes until it gets bigger in size.

While the pizza dough is fermenting, prepare the tomato sauce. Chop the onion and garlic, then sauté them in the olive oil. Once they are cooked, add the tomatoes to the pan, bring the mixture to a boil, and stir in the consommé powder, sugar, and salt.

In a separate bowl, mix the cornstarch and the water together to make a cornstarch mixture. Add it to the pan and stir with a spatula.

Once the sauce thickens, transfer the tomato sauce to a container to cool.

Use 3 Tbsp of the sauce for the pizza.

Note: If you want instant pizza sauce, I recommend Kagome pizza sauce.

In a frying pan, combine the soy sauce, mirin, sake, and sugar. Heat it over medium heat, stirring until the seasonings are well mixed.

Add the sliced chicken to the pan and cook over low to medium heat until fully cooked.

Transfer the chicken to a dish and heat the rest of the teriyaki sauce. Once boiled again, remove any scum from the surface and simmer until the sauce thickens.

Use 1 Tbsp of the sauce for the pizza.

Note: If you want to use instant teriyaki sauce, I recommend Ebara teriyaki sauce.

After the dough has fermented, transfer it to a work surface and shape it into a flat, round shape.

Once it reaches about a 20cm diameter, transfer the dough to a baking tray. Then, create a shallow ditch about 1cm from the edge. This will help hold the sauce and prevent it from spilling over the sides.

Spread the tomato sauce over the dough, then top with spinach, mozzarella cheese, teriyaki chicken, and corn. Drizzle the teriyaki sauce over the chicken, ensuring each piece is coated.

Finally, use Kewpie mayonnaise to create a mesh pattern on top.

Preheat the oven to 280℃. Once it reaches the temperature, place the baking tray in the oven. Bake the pizza for about 10 minutes until the ingredients are cooked and the surface has a nice char.

Japanese people often drizzle Tabasco on other pizzas for an extra kick, but for this pizza, no extra sauce is needed. Just enjoy it as it is!