Cali Hali Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. Add small additional flour if dough is too sticky (up to 2 tablespoons).

Form into a ball, coat lightly with olive oil, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Punch down the dough and divide if making two pizzas. Let rest 10 minutes before shaping.

Heat 1 tablespoon butter or olive oil in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt.

Cook gently, stirring occasionally, 20–30 minutes until onions are deeply soft and golden. If they begin to stick or dry, add 1–2 tablespoons water. Stir in 1/2 teaspoon sugar in the final 5 minutes to boost caramelization. Remove from heat and let cool.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Season with 3 teaspoons dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Simmer gently for 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat at least 30 minutes. If using a baking sheet, lightly oil or flour it.

On a floured surface, shape the rested dough into a 12–14 inch round (or two 10–12 inch pizzas). Transfer to a piece of parchment or a floured pizza peel.

Spread an even layer of the tomato-oregano sauce over the dough, leaving a 1/2-inch border for the crust (about 3/4–1 cup sauce per 12-inch pizza).

Distribute 2 cups shredded mozzarella evenly over the sauced surface.

Scatter the cooked and chopped bacon, cooked Italian sausage pieces, pepperoni slices, and ham evenly over the cheese.

Dot the pizza with pineapple chunks and sliced black olives. Scatter 1 cup caramelized onions across the top.

Finish with the remaining 1/2 cup mozzarella, then sprinkle 1 teaspoon dried oregano and optional 1/2 teaspoon red pepper flakes evenly over the pizza.

Transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned.

Remove from oven and let rest 2–3 minutes. Slice and serve hot.