Place the flour, water, oil, yeast and salt into a bowl and mix with a dough hook or paddle, at low speed, till the ingredients have fully combined and no longer stick to the sides of the bowl.
Allow the dough to rest for two hours, or overnight in the refrigerator.
Bake in the pre-heated oven for 20 minutes, until puffed up, and golden brown, the base should also be coloured and crisp to the touch.
Toppings
Punch down the dough, after it has risen.
Roll out on a floured board to a thickness of 5mm thickness, then place on silpat, and on an oven tray.
In a bowl, mix together the cheeses & the oil till well incorporated, then spread, evenly across the surface of the dough.
Squeeze out any liquid from the onions, then sprinkle on top of the cheese spread.
Arrange the lardons, mushrooms and thyme on top and place in a preheated oven of 200c, for 20 minutes.
Ensure the base is cooked through, and crispy, now serve.