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1
In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes.
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2
Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry.
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3
On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic.
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4
(Alternatively, dough may be made in a standing electric mixer.
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5
In bowl of mixer make dough as described above.
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6
With dough hook knead dough about 5 minutes, or until smooth and elastic.)
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7
Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk.
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8
Punch down dough and divide into 4 equal pieces.
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9
Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks.
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10
If dough is frozen, thaw overnight in refrigerator before using.
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11
Makes enough dough for four 12-by 6-inch oval pizzas.
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12
In a large saucepan simmer onions in water and oil, covered, over moderate heat until tender, about 15 minutes, and season with salt.
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13
Cook onions, uncovered, stirring occasionally and adding additional water, 1 tablespoon at a time, if onions begin to stick to bottom of pan, until liquid is almost evaporated and onions are golden brown.
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14
Onions may be made 1 day ahead and chilled, covered.
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15
Preheat oven to 500F.
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16
On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet.
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17
Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
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18
Spread onions evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza.
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19
Top onions with tomatoes and sprinkle with anchovies, olives, and thyme.
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20
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
