For the onions, warm olive oil in a large skillet over medium heat. Add onions and stir to coat with olive oil. Sprinkle with salt and stir. Cook over medium heat, stirring occasionally to avoid burning until onions are brown and caramelized, about 20 minutes. Stir in balsamic vinegar and cook for 1-2 minutes. Remove from heat and set aside.
After dough has doubled in size either freeze ball or if ready to use, punch dough down and roll out.
Lightly oil a large bowl. Add the dough and coat with olive oil. Cover bowl with plastic wrap and let dough rise (double in size) for an hour.
Add oil, flour,and salt. Using a dough hook attachment, mix ingredients on medium speed for about 5 or 6 minutes until dough comes together and forms a ball.
In a large mixing bowl combine warm water, yeast and sugar. Let sit for about 5-10 minutes until yeast proofs (it will be nice and bubbly).