Sicilian Christmas Pizza (Sfincione)

In the bowl of a stand mixer fitted with the dough hook, pour in the warm water. Sprinkle yeast on top and let bloom for 5 minutes.

Add salt, sugar, 3 tablespoons olive oil, and flour. Knead on low speed, scraping down the sides as needed, until the dough is very elastic and sticky, about 6-7 minutes.

Cover the bowl and let rise in a warm place until doubled in size, about 90 minutes.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and a pinch of salt. Sauté, stirring occasionally, until the onions soften, sweeten, and turn translucent, about 6-7 minutes.

Add red pepper flakes, black pepper, tomato paste, oregano, and anchovies; mix until anchovies dissolve. Stir in marinara sauce and 1/4 cup water. Reduce heat to low and simmer until the flavors meld together, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

In a bowl, combine bread crumbs and Pecorino Romano cheese. Toss with a fork. Add the reserved anchovy oil and 2 tablespoons olive oil. Mix until bread crumbs are well moistened.

Generously coat a rimmed 13x18-inch sheet pan with up to 3 tablespoons olive oil. Oil your hands and turn dough out onto the pan. Gently pull, stretch, and press it to the sides of the pan, pausing to let the dough rest whenever it shrinks back too quickly.

Spoon the sauce over the dough, spreading it up to about 1/2 inch from the edges. Sprinkle mozzarella and provolone cheeses evenly over the sauce. Sprinkle the bread crumb mixture evenly on top; do not press down. Drizzle the remaining olive oil on top.

Bake in the preheated oven until the pizza is well browned and the bottom is cooked, about 35 minutes. Bake as long as you can without the crumbs on top burning, so that the crust cooks as much as possible.

Slide the pizza onto a cooling rack to prevent the bottom from getting soggy. Transfer to a cutting board once cooled slightly, then slice and serve.