In a small bowl, sprinkle the yeast over the lukewarm water and let it sit for 5 minutes or until foamy.

In the bowl of your stand mixer, combine the flour and salt. Add the yeast mixture and olive oil and mix with the paddle attachment just until combined. The dough will be quite wet. Do not worry!

Cover the bowl with plastic wrap and a kitchen towel and allow it to rise at room temperature for 18 hours or until tripled in size.

While the dough rises, you can also make the sauce and breadcrumbs in advance.

In a large saute pan, heat the olive oil and butter, over medium high heat. Add the onions and sauté, stirring frequently, until deep golden brown, about 20 minutes total.

Add the pasta sauce, the oregano and the anchovies, if using. Stir constantly until fragrant, about one minute. Then, lower the heat and cook for 15 minutes or until thick and rich. Season with salt and pepper to taste and reserve,

In a small bowl, mix the breadcrumbs with the Parmigiano-Reggiano. Season with freshly ground black pepper. Reserve.

Place a pizza stone directly on the bottom of your oven.

Preheat oven to 450F degrees.

Prepare a large baking sheet by spraying with cooking spray. Reserve.

Sprinkle flour on your counter and transfer the dough to counter. Shape the dough into a ball. Let it rest for 1 hour. If the dough is too sticky, dust with more flour. Transfer the dough to the baking sheet. Gently stretch the dough to fit the pan. If it keeps shrinking, just let the dough rest longer, until it is manageable. Once the dough has spread to fill the pan, let it rise for 30 minutes.

Carefully spread the sauce on the dough. Then, add the slices of mozzarella cheese and top the surface with the prepared breadcrumbs. Drizzle with olive oil and bake until golden brown and bubbly, about 25 minutes, rotating once.

Serve immediately.