Crust

1. In a medium bowl, stir the yeast and powdered milk into the warm water. Add the flour, ½ cup at a time, mixing well after each addition. Once you have added enough flour to knead the dough (about 1 cup), place the dough on a floured surface and continue to work in the remaining flour.
2. Let the dough rise until doubled in size, about 1 hour. (Alternately, you may refrigerate the dough for up to three days at this point.)
3. Preheat the oven to 425°If you are using a baking stone, prepare the stone by preheating it with the oven. If you are using a baking sheet, there is no need to prep the sheet.

Topping and baking

1. While the dough is rising, cook the bacon in a skillet until crispy. Remove from the pan onto a paper towel-lined plate. When the bacon has cooled, crumble it into ¼” to ½” pieces. Set aside until ready to use.
2. When you are ready to shape the dough, lay a piece of parchment paper on a flat surface. Divide the dough in half. Shape one piece of dough into a disc and lay it on the parchment paper. Working from the center of the disc outward, flatten the dough until it is roughly ¼” thick (I use nonstick spray or a bit of olive oil to help as I spread the dough). If the dough keeps shrinking back in itself, let it rest for about five minutes and then continue to stretch the dough. Repeat with the second half of the dough. You will want to form a bit of a ridge around the edge of the dough (a crust) so that the egg won’t slide off the edges of the crust.
3. Place the dough (along with the parchment paper) onto your prepared baking stone (or baking sheet).
4. Break an egg into the center of each crust. Sprinkle the cooked bacon and mozzarella evenly between the two pizzas. Bake in the preheated oven for about 12 mminutes or until the egg white has set and the crust is crispy.
5. Serve topped with red pepper flakes, if desired.