Sift flour into a bowl, add salt and yeast. Gradually add warm water and combine the ingredients with a spoon. Add olive oil and start mixing by hand. Work the dough vigorously on a pastry board for sbout 8-10 minutes. Place the dough in an olived bowl and cover with cloth. Set aside in a warm place for about an hour.
Bacon and red onion confit
Melt butter in a skillet, add onions and cook over moderate heat, until softened. Add bacon and cook for 2-3 minutes. Add sugar, stir, let it melt and caramelize without stirring for about one minute. Add beer, balsamic vinegar and salt. Cook over low heat until the liquid has evaporated.
Work the dough again for a couple of minutes and divide into three parts. Roll out the dough and place them on a baking sheet, lined with parchment paper. Cover with cloth and set aside in a warm place for 10 minutes. Wash the asparagus, snap off the ends. Cut off the heads. Using a vegetable peeler, create the asparagus shavings. Transfer them to bowl, together with heads. Drizzle with olive oil, sprinkle with sugar and salt. Set aside for a couple of minutes. Spread bacon and red onion confit over the dough and top with asparagus. Drizzle with olive oil and sprinkle with freshly ground pepper. Bake at 220C for about 10-12 minutes.