In a medium bowl, stir together 1 cup of flour, yeast, salt, sugar, oregano and garlic.
Add water and oil and stir until combined — it will be a very wet dough.
Add just enough of the remaining flour so that a soft but not sticky dough forms. Add the flour gradually and knead briefly until combined so that you can feel when it is ready — it will still be soft (not feel firm or tough) but won’t stick to your hands. To knead, simply press the flour into the dough, fold the dough and press, fold and press.
Place in a lightly greased bowl and set covered in a warm, draft-free place to rise until doubled, about 40 minutes.
Heat oven to 425 degrees F and line a baking sheet with tin foil.
Lay bacon strips on foil and bake for 12-15 minutes, until crisped to desired doneness. Remove from the oven and set aside on paper towel to cool slightly before chopping.
Whisk eggs, milk, salt and pepper until combined. Cook in a medium skillet, stirring often, until scrambled. Set aside.
Roll out pizza dough so that it is just a bit larger than your pan. Place on a lightly greased pizza pan (this makes one 12" pizza). Fold the edges over and pinch so that your dough fits your pan exactly with a slightly thicker edge.
Stir together oil, garlic powder and parsley. Brush over pizza crust.
Top with cooked eggs, bacon and cheese and bake at 425 degrees F for 12-15 minutes, until light golden brown.