I made this pizza by adapting a popular recipe from American YouTuber Natasha’s Kitchen, using ingredients that are easy to find in Japan.
The result is chewy on the inside, crispy on the outside, and absolutely delicious!
This recipe is based on the YouTube video below, with modifications to suit a typical Japanese home kitchen:
Reference Video: How to Make Authentic Italian Pizza
Ingredients
| Honey | 1 tsp |
| Salt | 1/2 tbsp |
| Dry yeast | 1/2 tsp |
| Warm water (40°C / 104°F) | 300ml |
| Bread flour | 252g |
| Cake flour (plus extra for dusting) | 168g |
| Olive oil | (for greasing the bowl and dough) |
How to Make
1⃣ Make the yeast mixture
In a heat-safe measuring cup, pour in 300 ml of 40°C (104°F) water. Add salt, honey, and dry yeast, then stir to dissolve.
Tip: Use a kitchen thermometer to ensure the water is around 40°C.
2⃣ Prepare the flour
In a large mixing bowl, combine bread flour and cake flour using chopsticks or a spoon. No need to sift.
3⃣ Mix the dough
Make a well in the center of the flour and pour in the yeast mixture. Use a spatula to gently mix until the dough starts coming together.
4⃣ Knead by hand
Once the dough is shaggy and no longer floury, knead with your hands. It should be soft and slightly sticky—this is perfect!
5⃣ First fermentation (room temp 5 hrs)
Lightly oil the inside of the bowl with olive oil and place the dough inside. Cover with plastic wrap and let it rise at room temperature (about 25°C / 77°F) for 5 hours, or until it doubles in size.
6⃣ Dust with flour
Sprinkle some cake flour on your work surface and on your hands to prevent sticking.
7⃣ Fold the dough
Transfer the dough onto the floured surface and divide it into two equal pieces. For each piece, fold it gently like closing a book—do this 8 times per piece.
Be gentle! Avoid pressing too hard to preserve the air bubbles.
8⃣ Cold fermentation (fridge 24 hrs)
Place each dough ball into a lightly oiled bowl. Cover with plastic wrap and refrigerate for at least 24 hours.
9⃣ Bring to room temperature
Take the dough out of the fridge 1 hour before baking to bring it back to room temperature. Meanwhile, preheat your oven to 300°C (572°F).
10 Shape and bake
Gently stretch the dough to 25–30 cm using the base of your thumb, being careful not to press out the air bubbles.
Add your favorite toppings and bake in the preheated oven at 300°C for 8–10 minutes.
Watch the parchment paper!
Some types are not heat-safe at 300°C and may burn. If unsure, it’s better not to use one.
A pizza peel is helpful for transferring the pizza without parchment.
Use heat-resistant oven mitts.
Standard fabric mitts might not handle 300°C. I personally use AUX brand mitts rated up to 330°C, and they work great!
If this pizza looks delicious to you, please share it on Twitter/X!
Tag me in your photos—I’d love to see your creations!
