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1
Combine the flours, salt, yeast, and egg in a food processor.
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2
Turn the machine on and add 1 1/4 cups water and 3 tablespoons of the oil through the feed tube.
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3
Process for about 30 seconds, adding more water, a tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
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4
If dry, add another tablespoon or two of water and process for another 10 seconds.
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5
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
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6
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
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7
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
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8
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
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9
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
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10
(Defrost in a covered bowl in the refrigerator or at room temperature.)
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11
Heat the remaining oil in a deep, 12-inch skillet over medium heat for 1 minute.
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12
Add the onions and cook, stirring and turning occasionally, for 15 to 20 minutes, until they are soft but not caramelized.
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13
Add the anchovies, stir to combine, and cook for several minutes; add the tomato paste and pepper.
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14
Cook for another 5 minutes over low heat, stirring occasionally; remove and set aside.
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15
Preheat the oven to 450F; set a rack or racks in the center of the oven.
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16
Brush 2 large rectangular pizza pans or cookie sheets that have 1/2-inch rims with olive oil.
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17
Punch down and divide the dough into 2 pieces; roll it out on a board dusted with flour, until each is the size and shape of the pan in which it will bake.
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18
Lay out the dough in the pans and sprinkle with the bread crumbs.
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19
Bake for 10 to 12 minutes, until the bottom begins to turn pale golden.
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20
Cover each crust with half of the onion mixture, leaving a 1/2-inch border.
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21
Place in the oven and bake for 15 to 20 minutes, until the bottom is dark golden but not burned and the top is a richly colored caramel.
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22
Remove and cool for a few minutes before cutting.
