1. In a medium bowl, mix yeast with warm water and let sit for 5 minutes. Add 2 tablespoons of olive oil, sugar, salt, and whisk. Set aside. In a large bowl mix all-purpose and whole-wheat flour. Make a hole in the middle and pour in yeast mixture. Slowly hand-mix flour until all liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle clean work station with flour and knead dough until smooth and elastic. Coat large ceramic bowl with 1 tablespoon of olive oil. Place dough in ceramic bowl, and flip over to coat in oil. Cover top of dough with plastic wrap and cover bowl with dishtowel. Let rise for two hours, until dough has doubled in size. Punch down dough and let rise for another hour.
1. Using mandolin, slice russets and onions. Roughly chop rosemary.
1. Preheat oven to 475F
2. Grease pizza pan with leaf lard. Mold dough into shape of pan. Brush on olive oil. Place pizza on bottom rack for 5 minutes, to pre-crisp crust. Add 2 layers of potatoes in scallop style. Add onions, salt, pepper and olive oil.
3. Sprinkle with fresh rosemary and drizzle with olive oil. Place on middle rack and cook for 10-12 minutes. Remove from oven. Immediately remove from pan and cut into rectangles.