Instructions: Make the dough: Mix together the yeast and water. In another bowl, mix the flour, pecorino, salt and pepper. Make a well in the center, mix in the yeast mixture and olive oil, mixing until you have a smooth elastic dough, about 8 minutes. Place the dough in an oiled bowl, cover with plastic wrap, leave in a warm place for 1 hour, doubling in size.

Make the sauce: In a saucepan over medium heat, place the olive oil and saute the onion and garlic for 10 minutes, or until wilted and golden brown. Stir in the tomatoes, anchovies, and oregano, simmer for 10 more minutes. Allow to cool and reserve.

In a skillet over medium heat saute the bread crumbs in 1 tablespoon of olive oil until golden brown.

Brush a pizza pan with olive oil, roll out the dough, line the pizza pan and allow it to rise for 30 minutes. Preheat the oven to 425 degrees. With your fingertips make dimples in the dough, 1/2-inch deep and 1-inch apart all over the dough. Top the dough with half the sauce, smoothing the sauce to 1/2-inch of the edge. Bake in the oven for 25 minutes.

Remove from the oven, spoon the rest of the sauce, sprinkle with the cheese, sprinkle with the bread crumbs and drizzle with the remaining 2 tablespoons olive oil. Bake in the oven for 8 minutes and serve.

This recipe yields one 12-inch pizza.

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