The crust. Combine water and olive oil. Set aside. In a bowl, whisk together flour, yeast, sugar and salt. Make a well in the center of the flour and pour in water and olive oil mixture. Mix until you get a dough. If the dough is too sticky, add more flour, if too dry, add more water, gradually.

Place the dough on a floured surface and knead it until smooth and springs back when pressed (for about 7 minutes). Shape into a ball, place in a greased bowl and coat with oil rolling around the bowl. Cover the dough with plastic wrap and put in a warm place for about an hour or until it doubles in size.

Gently push the dough to release the air. The dough is ready!

Preheat oven to 500°F (260°C) or even more. The more the better. Do that 1 hour before cooking.

Divide the dough (it should be about 1 pound) into as many portions as you like. I've divided mine into 4 because I was using a 10-inch iron cast skillet. If you are using a baking stone or a sheet pan, you can make bigger pieces.

Grease the cast-iron skillet or parchment-lined sheet pan with the olive oil. Roll dough in oil and stretch it to fit the skillet or just make any size circle you want if you use a sheet pan or a pizza stone.

The filling. Whisk together Crème fraîche, egg yolk, flour, salt, pepper and nutmeg. Prepare the onion by slicing it thinly. Chop the bacon coarsely.

The assembly. Spread the filling over the dough, coat with onions and bacon. Bake for 5-10 minutes until toppings are browned in spots and crust is golden brown. Repeat with all the dough and toppings. Serve immediately. Enjoy!