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1
In a measuring cup stir together water and yeast until yeast is dissolved.
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2
In a large bowl whisk together 3 cups flour, Pecorino Romano, salt, and pepper and add yeast mixture and oil, stirring until a soft dough forms.
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3
On a lightly floured surface knead dough until smooth and elastic, about 10 minutes, adding additional flour if dough is sticky.
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4
Oil a large bowl (preferably with olive oil) and transfer dough to bowl, turning to coat.
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5
Cover bowl with plastic wrap.
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6
Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
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7
Chop canned tomatoes, reserving juice.
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8
If using fresh tomatoes, peel, seed, and dice.
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9
Halve onion and thinly slice.
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10
In a medium saucepan cook onion in oil over moderate heat, stirring occasionally, until tender and golden, about 10 minutes.
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11
Stir in tomatoes, including juice, and oregano and simmer 10 minutes, or until thickened.
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12
While mixture is simmering, drain and chop anchovies.
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13
Stir anchovies into tomato mixture and cool to room temperature.
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14
(Sauce may be made 1 day ahead and chilled, covered.)
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15
Cut bread into 1-inch pieces and in a food processor pulse until it breaks up into coarse crumbs.
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16
In a small skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and fry 1/2 cup bread crumbs (reserving any remaining crumbs for another use), stirring occasionally, until golden.
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17
Oil a 12-inch pizza pan (preferably with olive oil).
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18
Transfer dough to pan and stretch and pat it out evenly to fit pan.
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19
Cover dough with a kitchen towel and let dough rise in a warm place 30 minutes, or until almost doubled in bulk.
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20
Preheat oven to 425F.
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21
With your fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough.
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22
Top dough with half of sauce, spreading with back of a spoon to within 1/2 inch of edge.
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23
Bake sfinciune in middle of oven 25 minutes.
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24
While sfinciune is baking, cut cheese into 1/2-inch cubes.
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25
Spread remaining sauce over sfinciune and top with cheese.
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26
Sprinkle sfinciune with bread crumbs and drizzle with remaining 2 tablespoons oil.
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27
Bake sfinciune 5 minutes more, or until cheese is melted and edge is golden brown.
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28
(Sfinciune may be made 1 day ahead and cooled on a rack before chilling, wrapped in plastic wrap.
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29
To reheat, preheat baking sheet in a 375F oven and bake sfinciune on hot baking sheet until heated through, about 15 minutes.
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30
Cut sfinciune into wedges and serve hot.
