For the dough:
3 T. warm water
1 tsp. active dry yeast
1 tsp. granulated sugar
8 oz. (2 c.) bread flour
1 1/2 tsp. salt
2 T. olive oil
1/2 c. warm water
4 to 6 oz. of marinara sauce
1lb. Washington purple potatoes, diced and cooked
8 oz. fresh mozzarella cheese, crumbled
6 oz. Pancetta or bacon, diced, cooked
To prepare the dough: Combine the 3 tbsp. of warm water in a large bowl with the dry yeast and sugar and let stand for 10 minutes. Add bread flour, salt, olive oil, and the 1/2 cup of warm water. Knead mixture for 10 to 15 minutes or until smooth. Divide dough into 2 equal pieces and roll into balls. Rub with olive oil and place on plate. Cover with plastic wrap. (dough may be regrigerated at this point and used within 2 days. When ready to use, dough will have doubled in size.) Flour counter surface and roll each ball of dough to 14 inches in diameter. Brush with olive oil.
To top and bake pizza: Top each 14-inch dough with 2 to 3 ounces of marinara sauce, 8 ounces of sliced roasted potatoes, 3 ounces of pancetta and 4 ounces of fresh mozzarella. Bake pizza on sheet pan or tiles in a preheated 500 degree oven 1 to 2 minutes. Open oven door and crack one egg directly in center of each pizza. Close oven door and bake 5 to 8 minutes or until desired color and doneness is reached.