Making the Pizza:

1. Combine flour, 1/2 teaspoon salt, sugar and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Increase speed to medium high, and continue to mix for about 10 minutes, until the dough is smooth and elastic. It should cleanly pull away from the sides of the bowl.

2. Place the dough in an oiled bowl and allow to rest for 2 to 4 hours until it has doubled in size.

3. While the dough rests, prepare the potato topping. Slice the potatoes very thin using a knife or a mandoline. Soak the slices in several changes of ice water to remove the excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine the potatoes with the chopped onions and 1 tablespoon of olive oil and set aside.

4. Heat the oven to 450 °. Divide the dough in half. Place each piece on an oiled baking pan. Using the palms of your hands, flatten the dough out to the edges of the baking pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and the olive oil.

5. Bake the pizza for approximately 30 minutes, or until it has shrunk away from the edges of the pan and the bottom is golden brown. Remove from the oven and allow to cool slightly. Slice into pieces and serve.