Combine warm water and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Add 6 ounces (about 1 1/4 cups) flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.)
Heat a small skillet over medium heat.
Add thyme, pancetta, and garlic to pan; saut 5 minutes or until pancetta is crisp. Stir in pepper.
Preheat oven to 47
Place a baking sheet in oven for 15 minutes to preheat. Punch dough down; cover and let rest for 5 minutes. Stretch dough into a 10-inch circle on a floured surface.
Sprinkle 1 tablespoon cornmeal on preheated baking sheet, and place dough on sheet.
Spread pancetta mixture evenly over dough. Arrange thinly vertically sliced asparagus over pancetta mixture; sprinkle evenly with shredded part-skim mozzarella cheese.
Bake flatbread at 475 for 10 minutes or until crust is golden.
Remove from oven.
Sprinkle with freshly grated Parmigiano-Reggiano cheese.
