To make dough, use a fork to combine the flour, salt, sugar and yeast in a standing mixer with dough hook attached. With mixer speed on low, add the water and olive oil. Once the dough comes together, let the machine knead the dough for 5 minutes. Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.
Meanwhile, preheat oven to 400ºF. Line a baking sheet with aluminum foil and position a wire cooling rack on top. Put a bit of oil on a paper towel and use it to grease the cooling rack.
In a medium bowl, toss the bacon with the maple syrup until evenly coated. Arrange slices on the rack set on the baking sheet.
Toss potato slices with oil and salt and arrange in a single layer on a parchment-lined baking sheet. Bake the bacon and potatoes at the same time on the upper and lower oven racks for 15-20 minutes, until both are crisp, swapping the pans' positions halfway through. (Watch bacon closely toward the end.)
Preheat gas grill on medium-high heat for 15 minutes with pizza pan on top of grates. Meanwhile, divide dough in half and roll each into a roughly 12" circle on a well-floured surface. Transfer first dough-round to a floured pizza peel or rimless baking sheet. Slide dough onto the preheated pan and close grill. When top is bubbly and bottom is browned, flip it over (it'll only take a minute or two). Quickly brush with 1 tbsp olive oil, then top with half the mozzarella, potatoes, bacon and blue cheese. Close grill and cook until cheese is melted, 1-2 minutes. If you find your pizza is browning too quickly, simply turn the gas down to low. Repeat with second pizza. Top with onion.