Pizza dough:

1. In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let dissolve.
2. In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball.
3. Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with a bowl and let it rest for 10 minutes.
4. Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a lightly oiled bowl, cover with cling wrap (better if you oil the plastic so it doesn't stick to the dough when it rises).
5. Transfer the bowl to the oven (turned off) with the light on and let it rest for a few hours (2-3) until doubled in size.
6. When the dough is ready, divide into 3 even pieces, take each piece, and shape it into a ball. 

Stretching the dough:

1. Oil a 12-inch round pizza pan and stretch dough until it fills the pan with a nice border. Repeat this with the other dough and set pizza crusts aside. These others you can make some of your other favorite pizzas, or else just place them in plastic wrap and into a freezer bag, and into the freezer. When you want to use them again, oil a bowl place the frozen ball in and cover with plastic and a dish towel. Let it proof for 4-5 hours in a warm place.

For the mushrooms:

1. In a large sauté pan bring butter and oil to heat. Throw in pressed garlic and onions and sauté for a couple minutes. Season with salt, pepper and paprika.
2. Add in sliced Portobello mushrooms, dried oregano and sauté for about five minutes, tossing occasionally. Pour in white wine and continue cooking on medium heat until liquid has dissipated. Taste for seasoning and adjust if required.
3. Pre-heat oven to 425 degrees Fahrenheit.

For the hollandaise:

1. In a medium sauce pan melt butter, sprinkle in McCormick's hollandaise powder mix and a take off heat. Blend with a whisk then add the water, lemon juice, splash of white wine, dill, and paprika. Whisk again until well incorporated.
2. Place back on medium heat and simmer until it thickens, take off heat and set aside.
3. If it is too thick just add more water and whisk.

Assembling the pizza:

1. Spoon some of the hollandaise sauce onto the pizza dough and spread it around leaving the border.
2. Arrange the mushroom and onions on top of the sauce making sure to discard the garlic.
3. Place the torn  mozzarella  on top evenly. Top with the three soft poached eggs, and drizzle more hollandaise on top.
4. Place pizza on middle rack of oven and cook for 12-15 minutes, or until mozzarella is melted.
5. Take out of oven,  place on a cutting board. Slice and serve!