Sprinkle the yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add salt, onion powder and 1/4 cup butter. Integrate the remaining 2 cups flour and knead until dough is smooth and elastic, around 5 to 7 minutes.
Coat a large bowl with 1 tablespoon of olive oil. Shape the dough into a ball and place in the bowl, turning to coat all sides with oil. Cover the bowl with a towel and let rise in a warm area until dough has doubled in size, around 45 minutes. Punch down dough and allow to rest for 20 minutes.
Pour the water into a large saucepan. Add the potatoes, chilli powder, garlic powder, onion powder, salt and pepper. Cover, and cook until the potatoes are soft. Remove the lid and cook until the water has evaporated.
Preheat the oven to 400°F. Grease a 12 inch cast iron skillet, and press half of the pizza dough into the skillet. Save the rest in the fridge for some other time.
Spread 3 Tbsp sour cream on top. Layer with the boiled potato, remaining sour cream, cheeses and bacon.
Bake in the preheated oven for 35 minutes, or until the crust is golden brown.