• In a small bowl or measuring cup, add the yeast and pour over the warm water. Let it bloom for a few minutes.
• Meanwhile, combine the flour and salt in the bowl of a stand-up mixer. Using the dough hook, stir at low speed for a minute, then drizzle in the olive oil. The mixture should now have a few clumps of oily flour. Stop the mixer and pour in the yeast mixture. Put the mixer on low speed to mix. If the flour is slow to combine with the water, stop the mixer and scrape the sides of the bowl. Return the mixer to low speed; let the dough come together to form a smooth ball clinging to the dough hook. Once this happens, stop the mixer and transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour.
• Next, in a large frying pan, cook the bacon until crispy. Let cool, then crumble and set aside.
• Wipe down the pan of excess grease and place the ground beef in to cook. Brown the beef, breaking it up as you go. Once browned, stir in the garlic, oregano, red pepper flakes, and Worcestershire sauce. Season with salt and pepper to taste, then set aside.
• Once the dough is ready, preheat the oven to 375°F. If using a pizza stone, put it in now so it can heat at the same time as the oven.
• Roll out the dough on a lightly floured surface. Once the oven has preheated, pull out the pizza stone and sprinkle it with cornmeal (if using a pan, oil it lightly, then sprinkle it with cornmeal). Place the dough onto the baking surface and spread liberally with tomato sauce. Sprinkle the sliced red onion, bacon, and ground beef mixture, then cover it with cheddar and mozzarella.
• Bake in the oven for 15 to 17 minutes, or until the crust is golden brown and the cheese is bubbly. Once ready, pull out the pizza from the oven and scatter the tomato and lettuce on top. Slice and serve warm.

BBQ method:

• Heat BBQ on medium until the temperature reads 350°F. Roll out the dough.
• Sprinkle a cookie sheet or any ovenproof flat surface to transfer the dough to the BBQ (like a peel) with cornmeal. Place the dough on top and transfer to the BBQ to cook for 2 to 3 minutes.
• Remove from the BBQ and transfer the grilled side up onto the cookie sheet.
• Spread the grilled surface of the dough liberally with tomato sauce.
• Sprinkle the sliced red onion, bacon, and ground beef mixture, then cover it with cheddar and mozzarella.
• Place back in the grill to cook for an additional 4 to 6 minutes when the cheese is melted.
• Scatter the tomato and lettuce on top before slicing and serving.