In a bowl combine 1/2 cup warm water and pinch of sugar, stir. Then add yeast and do not stir, let sit for 10 minutes until it foams.

In the bowl of a stand mixer add flour, sugar, salt, remaining water, oil/zesty Italian mixture and eggs. With the dough hook attached at speed one let dough mix for 2 minutes.

Add yeast mixture to the stand mixer. Mix on speed 2 (maximum with dough hook) until dough forms- about 5 minutes. If dough is too wet after about a minute, of the 5 minutes, add more flour (I always start with 4 cups and then add 1/4 cup at a time).

Grease a bowl with a little bit of oil, pat the dough into a ball and put into the bowl. Cover with a kitchen towel. Let rise for 30 minutes.

While the dough is rising, cook the bacon. Cut bacon into little pieces, then cook until browned (10 minutes) then drain excess grease by putting bacon bits on a paper towel covered plate.

In a bowl mix shredded mozzarella and cheddar and ranch and bacon bits, stir a few times to combine.

At this point, the dough will be doubled in size. Punch down and roll out onto a flour covered board or surface. Roll it into a rectangle shape.

Spread cheesy bacon ranch mixture on top of the dough.

Roll dough along the short end. Then cut the dough in half.

Line two baking sheets with parchment paper and sprinkle with cornmeal. Put one half in the middle of each baking sheet. and let rise for 30 minutes.

Preheat oven to 350. Bake for 30-40 minutes, until cheese is melted and outsides are brown.

Remove from oven, allow to cool a little, then serve and watch it disappear!!