Sprinkle yeast over water in a large
bowl. Let stand 3 to 5 minutes. Stir in sugar, salt and 1 Tbsp.
of the oil. Add 1 1/3 cups of the flour.
Mix to blend; beat until dough is
elastic and pulls away from sides of bowl, about 3 minutes. Stir
in 1/2 cup more flour to make a soft dough. Place on floured
surface. Knead until dough is smooth and develops small bubbles
just under the surface, 8 to 10 minutes.
Place dough in greased bowl, turn
to grease all over. Cover, let rise in a warm place until
doubled in size, 30 to 45 minutes.
Sautee onions until limp and
golden in remaining 2 Tbsp. oil mix in garlic and oregano.
Punch dough down, then roll or
pat into a greased 12.5 to 13 inch pizza pan.
Spread with onion mixture; cover
with a layer of tomatoes. Add anchovies and olives. Sprinkle
Bake at 450F until crust is
crisp and brown, 15 to 20 minutes.
Cut in wedges to serve.