Make pizza crusts by combining 1 cup sifted all-purpose flour and 1 package active dry yeast in mixer bowl.
Add 1 cup hot water (120Â°), 1 tablespoon salad oil, and 1 teaspoon salt.
Beat at low speed till blended.
Beat at high speed 3 minutes.
Gradually blend in 2 1/2 cups sifted all-purpose flour.
Turn onto floured surface and knead till smooth and elastic, about 12 minutes (will be firm).
Place in lightly greased bowl; turn greased side up.
Let rise in warm place till more than doubled, 1 1/2 to 2 hours.
Punch down; cover and let rest 10 minutes or cover and chill the dough till needed.
Cut dough in half.
On lightly floured surface roll each into 12- or 14-inch circle.
Place in two greased 12- or 14-inch pizza pans, forming rims.
Brush with 2 tablespoons salad oil.
Combine two 8-ounce cans tomato sauce; 1/2 cup chopped onion; 2 to 3 teaspoons dried oregano leaves, crushed; dash pepper; and 1 clove garlic, crushed.
Spread over dough circles.
Drain two 2-ounce cans anchovy fillets; arrange on pizzas.
Sprinkle 8 ounces mozzarella cheese, shredded (2 cups) over top.
Bake at 425Â° for 20 to 25 minutes.