• Heat oven to 400 (200 C) degrees.
• Toss potatoes on a baking sheet with enough olive oil to coat generously and 1/2 teaspoon salt. Roast until tender and golden (but not brown, because they will bake again with the pizza), 20-25 minutes.
• Toss the kale leaves in a bowl with 2 teaspoons olive oil and a large pinch of salt.
• Adjust oven temperature to 475 (245) degrees.
• Sprinkle half the Parmesan over the surface of your prepared dough. Scatter the kale evenly over the dough, followed by the potatoes and onion. Sprinkle the top with remaining Parmesan.
• Bake until edges of the pizza are rich golden brown, about 15 minutes. Remove from the oven and immediately dollop the ricotta cheese over the pizza. Cool 5 minutes before slicing (it's easiest to slide the pizza out of the pan onto a cutting board to slice).

To make the dough:

• Combine all the ingredients except for the salt in a heavy duty mixer fitted with the dough hook. Mix on medium speed until all the flour is incorporated.
• Let the mixture rest for 30 minutes, then add the salt and knead on medium speed for 2 minutes. The dough should be smooth and elastic.
• Cover the bowl with plastic wrap and set it on a counter for 1 hour, then place in the refrigerator for 24 hours.
• About 2-3 hours before making pizza,  transfer the dough to a floured surface and gently shape into a smooth ball. Place the dough on an 18 x 13-inch rimmed baking sheet coated with 1 tablespoon olive oil. Cover the dough with a towel and let it sit until doubled in size.
• Stretch the dough to fit the pan, extending all the way to the edges of the pan. Add toppings and bake according to above recipe.