Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
Preheat oven to 450˚F. Divide dough into 4 equal pieces. Form thin pizza by hand on a lightly oiled baking pan or pizza stone.
Divide toppings between each crust. First, spread a thin layer of crushed tomatoes. Top with provolone and then slices of pancetta. Sprinkle with cherry tomatoes.
Bake for 10-12 minutes, or until crust is golden and toppings are browned. Crack an egg over each pizza. Return pizzas back to the oven and bake for another 2-4 minutes more, until egg whites are set but the yolks are still runny.