Combine the yeast and 1 teaspoon sugar in a large bowl. Stir in the warm water and let it sit for 5 minutes until foamy.

Combine the flour, remaining 3 teaspoons sugar, and salt in another bowl. Stir the flour mixture into the foamy yeast until all the flour is incorporated. Roll out onto a floured surface and knead for 5-6 minutes, adding additional flour as needed to keep the dough from becoming sticky. Using a kitchen scale, separate out 16 ounces of dough. Let the both sets of dough rise, coated in 1 tablespoon olive oil each, covered, and placed in a warm place for 1 hour. If no scale is available, simply divide the dough into one slightly larger half and one slightly smaller half, then proceed with the rising. You will use the larger half for the pizza, and save the remaining dough for another use. It can be refrigerated for 3 days or frozen for 1 month or more.

Preheat the oven to 475F.

Once the dough has risen, punch down the dough to remove air bubbles, then spread the dough out onto a greased and lightly floured round 12-inch pizza pan. Top first with the cheeses, then the ham and asparagus. Bake in the preheated oven for 10 minutes.

Break the eggs into individual small bowls. After 10 minutes, remove the pizza from the oven and carefully pour each egg separated equally into the the pizza. Place back in the oven for 3-6 minutes or until the egg whites are completely white have begun to set, keeping in mind that the eggs will continue to cook from the heat of the pizza. Let sit for 3-5 minutes before slicing.