Bring a medium pot of water to boil; carefully add the peeled potatoes (they should be fully submerged in the water). Cook for 20 minutes or until the flesh offers no resistance when pierced by a fork.

While the potatoes are cooking, preheat your oven. Aim for 450 °C (840 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

When the oven has come to temperature, place the sliced onions, butter and sugar into your cast-iron skillet. Place the skillet into the oven and fry until caramelised, about 5 minutes. Be sure to turn the pan every 2 minutes or so to ensure an even cook. Once cooked, remove from the oven and set aside. 

On a lightly floured work surface, roll out the dough into an even disk of about 12 inches (30 centimetres) in diameter. If you prefer a very crispy dough, use extra-fine semolina to flour the work surface.

Spread the crème fraîche over the dough and sprinkle with garlic powder and pepper. Be sure to leave about 1 inch (2.5 centimetres) for the crust. 

Cut the cooked potatoes into ½ inch (1-centimetre) thick slices and arrange them evenly on the pizza.

Arrange the caramelised onions evenly over the pizza. 

Add the pieces of Beaufort cheese evenly across the pizza, followed by the 3 strips of thinly-cut bacon. 

Transfer the pizza to a lightly floured peel and launch the pizza into the oven. Cook for 90 seconds, turning every 20 seconds or so for an even bake. 

Remove from the oven, slice, serve and enjoy!