In a small bowl, mix together the yeast and warm water. Allow to rest for 10 minutes, or until there is a frothy layer on top of your water.

While you are allowing the yeast to proof, mix the flour and 2 teaspoons of salt into your mixing bowl.

When the yeast mixture is ready, pour into the flour mixture. Mix together until it all comes together, then use a dough hook attached to your stand mixer and knead the dough for 10 minutes. If you do not have a dough hook, you can knead by hand by sprinkling flour on a clean, flat surface and kneading the dough for 10 – 15 minutes.

Lightly grease a large bowl and place the dough into the bowl and lightly cover with a tea towel. Allow to rise in a dry, warm area for one hour, or doubled in size.

Preheat the oven to 400°F.

While the dough is rising, slice the onion into rings and add half the oil into a medium skillet heated to medium-high heat. Cook the onions until they begin to turn translucent, then turn down the heat to medium-low. Continue to cook until the onions brown and caramelize. Set aside.

Lightly dust a jelly roll pan with corn meal and then deflate your dough. Transfer the dough onto your pan and stretch out so the dough reaches to all the edges.

Generously brush the dough with the remaining oil and sprinkle with salt. Use your fingers to press indents around the dough. Top with the caramelized onion, cheese, and remaining salt.

Bake for 25 – 30 minutes, or until the dough is golden brown.