Combine the active dry yeast with the warm water and let sit for 5 minutes until yeast is dissolved and mixture is creamy.

In the bowl of an electric mixer fitted with a dough hook, combine the flour and salt. With the mixer on low, slowly add the olive oil until it is just combined, scraping down the sides of the bowl as necessary. Stir the yeast mixture and with the mixer still on low, slowly add the yeast mixture until the dough forms a ball and comes away from the sides of the pan.

Place dough on a lightly floured surface and knead a few times by hand until smooth. Place in a greased bowl and cover with a towel or plastic wrap. Let it rise in a warm place for one to two hours.

Divide dough in half if you are aiming for a thin crust. Wrap one half in plastic wrap and store in the fridge for up to one week and in the freezer for several moths. Press the other half of the dough (or all of it for a thicker crust) into a sheet pan.

Cook the bacon in a saute pan over medium heat until browned and crispy. Spoon onto a plate lined with paper towels to drain. Set aside.

In the same pan, melt the butter. Add the sliced onions and cook over medium low heat until brown and caramelized, about 5 to 7 minutes. I like to help the caramelizing process along by adding a tablespoon of water when the onion start to turn brown. The water dissolves the brown bits stuck on the bottom of the pan and as it evaporates leaves the caramel color and flavor on the onions.

Spread the olive oil on the prepared pizza crust with olive oil with either a brush or your fingers. Sprinkle the crust with the shredded cheese. Add the bacon, caramelized onions, and sliced tomatoes. Sprinkle with salt and pepper.

Bake until crust is golden at the edges and the cheese is bubbling, about 8 to 10 minutes. Remove from the oven and sprinkle with the chopped basil. Serve immediately.