Pour the warm water into a large mixing bowl. Add the sugar and yeast. Stir gently with a fork. Let this sit for 5 minutes. You'll see it become foamy and smell yeasty—that's your signal that the yeast is alive and ready to work. This is called "blooming," and it guarantees your dough will rise properly.

Add the flour and salt to the yeast mixture. Stir with a wooden spoon until the dough comes together into a shaggy mass. Sprinkle a little flour on your counter and transfer the dough. Knead for 8 minutes. Push it away from you with the heel of your hand, fold it back, turn it, and repeat. Your dough should become smooth and slightly tacky. Drizzle with the tablespoon of olive oil, place in a clean bowl, cover with a kitchen towel, and let it rise in a warm spot for 20 minutes.

While your dough is rising, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for exactly 30 seconds—just until fragrant. Don't let it brown. Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, black pepper, and red pepper if using. Stir thoroughly. Bring to a gentle simmer and let it bubble quietly for 10-12 minutes, stirring occasionally. The sauce will thicken slightly and become more concentrated. Taste it. Adjust salt or herbs as needed. This is your moment to make it perfect.

While your sauce simmers, cook the bacon in a large skillet over medium heat. Cook until it's crispy and brown, about 8-10 minutes. Transfer to a paper towel-lined plate. Once it cools slightly, crumble it into bite-sized pieces. Set aside. Don't throw away that bacon fat—it adds incredible flavor to breakfast foods.

Preheat your oven to 425 degrees Fahrenheit. When your dough has risen, gently stretch it into a 12-inch circle on a lightly oiled baking sheet. If the dough fights back, let it rest for 2 minutes and stretch again. Spread a thin layer of your tomato sauce across the dough, leaving a ½-inch border around the edges for the crust. Sprinkle half the mozzarella cheese evenly. Scatter the crispy bacon pieces across the cheese. Top with the remaining cheese.

Place the pizza in the preheated oven for 10 minutes. The cheese should start to melt and the crust should begin to brown slightly. Remove carefully from the oven. Make four small wells in the cheese by gently pushing with the back of a spoon. Crack an egg into each well. Return to the oven for 5-7 minutes, until the egg whites are set but the yolks are still slightly runny (if you prefer fully cooked yolks, bake for 8-10 minutes). Remove from the oven and scatter the sliced green onions across the top. Let it rest for 2 minutes before slicing. This prevents the cheese from sliding around.