To make the dough, combine the yeast, water, and sugar in a large bowl. Set aside for 10 minutes, it should begin to froth and activate.
Now add the flour and salt and stir in. Remove from the bowl and knead the dough on a lightly-floured flat surface until the dough is smooth.
Place the dough in a large bowl, cover the clean towels, and set aside in a warm place to rise for three hours.
While the dough is rising, heat the olive oil in a large skillet. Sauté the onions until soft, about 5-8 minutes. Set half the onions aside to use as toppings and keep the remaining onions in the pan.
Add the tomatoes and garlic to the pan and cook over medium heat for about 20 minutes. If you still have whole tomatoes, smash them to make into a thick sauce. Add the oregano to the sauce and remove it from the heat to cool.
Once the dough is ready, press it into a rimmed sheet tray that has been covered with a light coating of olive oil.
Place the anchovy fillets on the dough then sprinkle the top with the cooked onions.
Coat the pizza with the tomato sauce and then evenly sprinkle on a thick layer of grated cheese.
Add the breadcrumbs over the entire surface of the pizza then place it in a preheated 450° F oven.
Bake for 15 minutes or until the pizza dough has risen and the breadcrumbs are golden and the crust is lightly browned.