Warm your mixing bowl by filling with hot water, emptying and drying. Dissolve yeast with warm water in a bowl. Add salt, olive oil and 2 ½ cups flour. Attach bowl and dough hook to a stand mixer, turn to speed 2 and mix for about 1 minute.
Continuing on speed 2, add ½ cup of remaining flour at a time, and mix until dough clings to hook and cleans sides of the bowl, about 2 minutes. ( I only needed a further ½ cup of flour). Knead on speed 2 about 2 minutes long.
Grease a bowl with olive oil. Shape dough into a ball and put into the bowl, turning to grease top. Cover with plastic wrap and let rise until doubled in size, about one hour. Remove from bowl and punch dough down.
Heat oven to 450 degrees. Put parchment paper on a baking sheet or a 14" pizza pan. Stretch the dough with your hands to roughly the size and shape of your pan. Press dough onto the parchment-lined pan, forming a ridge around the edges to hold the filling.
Pizza
Cook bacon in a hot skillet until golden and not quite crisp. Set aside on a paper towel-lined plate, pressing with more paper towel to remove excess grease. Mix together crushed tomato, and tomato paste. Thinly spread this mixture over your prepared pizza dough. sprinkle dried basil evenly over the crust. Scatter spinach leaves over, then the bacon slices, then tomato slices, and finally the cheese.
Bake for 10 minutes, or until crust is golden and cheese is bubbling. Remove from the oven and let sit for 5 minutes. Serve with crushed chilli flakes for sprinkling.