Mix the warm water, yeast, and sugar. Mix the flour, salt, garlic, and onion powder. Mix the yeast and flour mixtures. Knead a few times. Form into a ball and coat with oil. Coat the bowl with oil add the dough and allow to double in size for 1 hour.

Deflate the dough and reform the ball and allow to rise a second time for an hour.

Slice the onion sauté in the bacon drippings and when the onions are translucent and caramelized they will be ready for the flour and sauce.

Mix the sauce ingredients, except the flour. Simmer for 20 minutes. When onions are done add in 1 tablespoon extra virgin olive oil. When they look wet Add half the sauce and simmer if to thick add more sauce. Preheat oven to 425°Fahrenheit.

Crisp the bacon. Slice the pork. Season with salt and pepper sauté till cooked through in the bacon drippings.

Slice the pineapple. Grate the cheese.

Roll out the dough brush with oil. Poke holes in the center of the crust. Add the teriyaki onions over the top of the crust.

Chop the crispy bacon into pieces. Add the rest of the toppings and bake in oven for 13-15 minutes. Let rest 10 minutes. Serve I hope you enjoy!!!

Extra, mix the 2 tablespoons of soya sauce and 1 teaspoon flour. Heat any of the teriyaki sauce you have leftover. Add the soya sauce mixture to the teriyaki sauce to thicken. Use this as a dipping sauce.