Add the flour to a large mixing bowl and add the sugar, salt and yeast making sure to not place the yeast directly on the salt.
Stir to combine the dried ingredients then make a well in the center and add the warm water and olive oil.
Stir to form a dough then tip out onto a clean work surface lightly dusted with flour. Knead the dough for 10 minutes until smooth and elastic then place in a clean bowl lightly greased with a little olive oil. Cover with plastic wrap and leave to proof for around 3 hours or until tripled in size.
Meanwhile, make the sauce, add the olive oil to a large pan or skillet on a medium heat.
Add the sliced onion and saute slowly until soft and translucent (5-10 minutes). Once soft add the anchovies and stir, breaking them up as they cook. Saute the onions and anchovies for 5 minutes.
Add the tomatoes and simmer the sauce for 15 minutes.
Next, add the cubed cheese with a pinch of salt and pepper and continue to cook the sauce for another 10 minutes, set aside to cool.
After the dough has risen, tip it out into a clean work surface lightly dusted with flour and divide into two. Roll each half of dough out into a rectangle big enough to fit a 13x9 inch baking tray, it should be around ½ inch thick.
Lightly grease the baking tray with olive oil and place the dough in the tray. Top with half of the prepared sauce making sure to spread it out to the edges. Repeat with the second pizza.
Cover with plastic wrap and leave to proof for a second time for two hours or until doubled in size.
Pre-heat the oven to 450F/230C.
Mix the breadcrumbs, grated pecorino, dried oregano and olive oil in a bowl then sprinkle over each pizza.
Bake in the oven for 25-30 minutes, let rest for 5 minutes then cut into slices and serve.