Place dough in a large oiled bowl or tupperware.
Place a lid over the bowl - be sure to leave a space for the air to get out. Allow the dough to rise on the counter top for about two hours. It will start to poof up and possibly raise the lid on your container.
But then after about two hours it will have fallen back down and look something like this. Now here's the fabulous part - once your dough has fallen down, you can cover it (again, leave a little air hole) and leave it in the fridge for up to two weeks! All you have to do when you want to use it is pull it out and do the following:
Oil a baking sheet and sprinkle cornmeal on it.
Place 1 tbsp. of the caramelized onions in the center of each roll. Preheat the oven to 450 and let the rolls rise for another 15 - 20 minutes. Bake for 20 - 25 minutes.
Sorry, I've been watching too much Go, Diego, Go! with my daughter.
The Master Recipe: Boule
Using half the original dough, form personal sized pizzas. Place on a baking sheet that has been oiled and sprinkled with cornmeal. Spread olive oil and minced garlic on the dough. Add a generous amount of the caramelized onions on top.
Then layer on some chopped roma tomatoes, grated mozzarella cheese and small slices of brie (optional). Cook in the oven at 425 for about 15 - 20 minutes.
Slice and dig in!