Dough:
Put the bread flour in a bowl and make a well in the center. Add the dry yeast and all A ingredients.

Using a small spatula, gradually mix in the flour from the edges until it comes together. (See tips for troubleshooting.)

Add the room temperature butter and knead until the dough no longer sticks to your hands.

Lightly dust the bowl with flour. Knead the dough by folding and slapping it against the bowl until smooth and elastic (about 100 times).

Shape the dough into a ball with the smooth side up. Place it in a lightly floured, heatproof bowl.

Cover with plastic wrap and place on a dark oven tray. Let rise in the oven at 104°F (40°C) for about 40 minutes, no preheating needed. Meanwhile, prepare the toppings.

If you want to change the toppings, this is the time to get creative! (Try Margherita, seafood, etc.)

The teriyaki chicken is on the sweet side. If you prefer less sweetness, adjust the sugar amount.

Toppings:
Mix all ☆ ingredients together. Cut the chicken, onion, and mushrooms into bite-sized pieces. Sauté the chicken first, then add the vegetables.

When the chicken changes color and the vegetables soften, add the ☆ sauce. Stir briefly, then remove from heat. (If left on the heat, the sauce may clump.)

Mix the cornstarch and water, add to the pan, stir, then return to the heat. Cook until the sauce thickens, then the topping is ready.

Dough:
When the dough has doubled in size, dust your finger with flour and poke the center. If the indentation remains, it's ready.

Punch down the dough, shape into a ball, cover with a damp cloth, and let rest for 20 minutes.

Dust your work surface with flour. Roll the dough out with a rolling pin into a 9-inch (23cm) circle. Place on a parchment-lined dark oven tray.

Spread the prepared toppings from step 11 over the dough, then sprinkle cheese evenly on top. (Add corn or mayo now if you like.)

Bake in the oven at 428°F (220°C), no preheating, for 18–22 minutes.

Top with shredded nori and enjoy!

11/7 Update: I added a great variation inspired by someone who shared their version—thank you!

11/11: This recipe was featured as a trending recipe—thank you so much!

11/25: I tried making it with olive oil instead of butter and it worked well, so I added the measurements.

5/21/2014: I included approximate amounts for mushrooms and toppings to help with calorie calculations.