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1. In a bowl, whisk together flour and yeast, then whisk in the salt. With the dough hook, on #2 speed, gradually add the water, mixing for 1 min. Raise the speed to #4 and continue mixing for 7 mins.
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2. Place dough in lightly greased container. Press down the dough and grease the top. Cover with plastic wrap. Let rise for 1 1/2 to 2 hrs. or until doubled.
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3. Deflate dough and transfer to floured counter. Cut into 6 equal pieces. Round each piece by pulling the dough together ro form pouch with smooth skin. Set on floured baking sheet, pinched side down. Flour the tops and cover with plastic wrap. Rise for 2 more hours. When pressed lightly in center, they should keep the impression.
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4. Saute onions in oil and salt & pepper. Cook to taste.
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5. Preheat oven to 475F 30 mins before baking. Have oven shelf at lowest level and place baking stone on it and a oven linner on the floor.
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6. Holding each piece of dough in your hands, with thumbs in the middle, almost touching, pinch the center tightly and stretch the dough to 4 1/2 to 5 inches in diameter, forming a crater in the center. Place on lined baking sheet and spoon 1 tsp onion filling into the center.
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7. Place baking sheet on the hot oven stone. Toss handfull of ice cubes into the oven linner. Bake for 6 - 10 mins or until 211F in center.
