I adapted this from a New York Times recipe, making a whole wheat crust and extra blue cheese.
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) or 2 teaspoons instant yeast
5 grams sugar (1 teaspoon)
320 grams whole wheat flour (2 1/2 cups)
10 grams fine sea salt (2 1/4 teaspoons), more as needed
½ cup extra-virgin olive oil, more as needed
2 ¼ pounds apples, cored, quartered and sliced 1/4-inch thick
¾ pound onions, peeled, trimmed, and sliced 1/4-inch thick
¼ teaspoon black pepper, more as needed
1 teaspoon dried thyme
1 1/2 cup finely crumbled blue cheese
sea salt
Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.
In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.
While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, onions, 1/4 cup oil, 2 grams (1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets, using a Silpat liner, or oiling the cookie sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes. Remove from oven.
Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-onion mixture over crust. Scatter cheese on top. Drizzle with oil and season with sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.
Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.