In a small sauce pan, warm the water until lukewarm. Place the yeast in a small bowl and cover with warmed water. Let sit for 10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.

When the yeast has proofed, stir in the olive oil and sugar. With the mixer running on low, pour the yeast mixture into the flour. Mix until combined.

Switch to medium speed and knead the dough for 10 minutes until smooth and elastic. If necessary, knead by hand for a few minutes. Place the dough in a greased bowl, turning to coat all sides. Cover in plastic wrap and let rise until doubled in bulk, about two hours.

Meanwhile prepare the toppings. Heat olive oil in a medium sized skillet and sauté the onions until golden, about five minutes. Stir in the minced garlic and cook two minutes longer.

Add the peeled tomatoes and break them down with a wooden spoon. Stir in the oregano and salt, to taste. Lower to a simmer and cook for 30 minutes.

Toast the bread crumbs in a dry pan on medium heat until lightly browned, about two minutes. Set aside.

When the dough has risen, oil a 10x16 inch baking sheet generously. Using your finger tips, stretch out the dough to cover the entire pan. Cover with a tea towel and let sit 30 minutes.

Preheat oven to 425 degrees F. If using, distribute anchovy fillets evenly over the dough. Cover with the prepared tomato sauce. Sprinkle the grated cheese over the sauce, then cover with toasted breadcrumbs. Sprinkle with oregano and lightly drizzle with olive oil.

Bake for 25 minutes until the bottom is browned and the breadcrumbs are crisp. Cut into squares and serve hot or cold.