Preheat the oven to 400 degrees.
Grab a 9 x 13 cookie sheet and drizzle olive oil on the pan. Smear the olive oil evenly on the pan to coat the bottom. Evenly sprinkle the flour over the oiled pan, concentrating more flour on the 4 corners of the cookie sheet. With the remaining olive oil still on your hands, use your hands to stretch the pizza dough as close to the size of the pan, without ripping it. Tip: It helps to rotate the dough 45 degrees between each pull so that it stretches more evenly.
Press the stretched out dough into the cookie sheet using your fingertips. If the dough is slipping back from the stretched position, add a sprinkle of flour beneath that area and stretch/press again.
In a bowl toss the mushrooms with oregano, a pinch of salt and pepper, red pepper flakes and a drizzle of olive oil.
Use a spoon or spatula to evenly cover the pressed dough with tomato sauce. Sprinkle the cheese evenly across the sauce. Use your hands or a knife to break up the sliced mushrooms into slightly smaller chunks. Top the cheese with tomato slices, seasoned mushrooms and bacon pieces. Cook 20 - 25 minutes until the dough is cooked through, the bacon is crisp and the bottom crust is golden brown. Enjoy!