Pizza with graviera, spring onions, bacon and fresh butter

First, make the dough

1. In a large bowl, pour warm water (approximately 30 degrees Celsius) and dissolve the yeast, until it is a dull-colored mixture
2. In another bowl, sift the flour with the salt (make sure to sift the flour so that the dough airs out and is fluffy)
3. Pour the water and yeast mixture into the flour
4. Mix the flour mixture until it is dough and knead with your hands for as long as you can – the more you knead the fluffier the dough.
5. Place in a bowl and cover it and let it rise for 1 -1 ½ hours
6. Take the dough and knead it some more
7. Let the dough rest for another half hour and it is ready to be opened into a pizza shape
8. Take a ball of dough by hand and press it with the palms of both your hands, until it has a disc shape; continue this until the disc has flattened and is as thin as possible
9. Then sprinkle flour on a smooth surface and using a rolling pin make the dough as thin as you’d like or keep it thicker
10. Grease a pan with some olive oil and place the dough on top
11. Evenly spread out the onion slices and bacon bits throughout the dough’s surface
12. Spread out the Butter so that it covers the entire surface and then cover with the grated graviera Horio
13. Bake the pizza in a preheated oven at 180 degrees for 30-40 minutes
14. Remove, cut and serve