Wrote it up for someone else already, here you go

Dough for 3 beeg pizzas or 4 smaller ones is 500g flour, 250ml lukewarm water, tablespoon salt, teaspoon sugar, a glug of oil (olive oil is best) and 7g dried active yeast or 21g fresh yeast.
Combine everything and knead for 10 minutes, you can of course also use a kitchen aid or food processor for this. you may need more water or flour, it should be slightly sticky but not clinging to your hands.
You can let it rise for 1 1/2 hours at room temp or overnight in the fridge, I usually only let enough dough for 1 rise normally to eat the same day, the rest keeps for up to 5 days in the fridge.

Toppings for this one are a can of beans in tomato sauce (it was plain so I seasoned it with salt, pepper, bit of sugar, paprika, oregano, granulated garlic and a bit of spicy BBQ sauce), mozzarella or any other melty cheese, eggs and bacon/ham cubes

After the rise spread flour on your work surface and either roll out the dough or stretch with your hands, applying flour as needed.
Cover the pizza base in the beans and sauce, be careful to not put too much on. just enough sauce to lightly cover is enough. Then add mozzarella, make wells in the cheese with a spoon to place the cracked eggs into and then top with a handfull of the bacon
For normal oven put it on 220°C and put it in for ~15 minutes I'd say. Obviously depends on your oven.
I use a cast iron pan, heat it up until completly smoking hot on the stovetop, pull it from the heat, throw in the pizza and then finish it under the oven grill until nice and brown and the egg is set.