Mix lukewarm water, yeast, salt, and oil in a bowl and stir until the yeast is dissolved.

Gradually add the flour until the dough is smooth and elastic.

Let the dough rise for at least 2 hours at room temperature under a shower cap.

Turn the dough out onto a floured surface and divide it into 4 pieces, being careful not to knock the air out of the dough.

Roll the dough as thin as possible. If needed, lift the dough in your hand and work on it over the back of your hand, allowing the dough to stretch itself thin.

We always use passata (pureed ripe tomatoes without seeds or skins) instead of chopped tomatoes.

Since the sauce will heat up in the oven, we only add salt, pepper, and onion powder to taste, and the sauce is ready to use.

Spread tomato sauce and ham on each pizza and crack an egg in the middle of each.

Bake the pizzas on a baking steel for 3 minutes at 275 degrees Celsius (527 degrees Fahrenheit) with a convection setting.