Place all ingredients except the olive oil and the 1/4 cup room temperature butter in a 5 quart stand mixer bowl. Using the dough hook attachment, mix on low until the dough just comes together. Scrape down sides if needed.
Turn the speed up to medium until the dough is smooth and clears the sides.
Drizzle olive oil over dough and turn to coat. Cover with plastic wrap and place in a warm, draft free place for 1 hour. (an unheated oven is ideal)
On an un-floured surface, roll the dough out into a rectangle (15 inch x 12 inch) with a rolling pen.
Spread the 1/4 cup butter over the dough, leaving the outer edge free of butter.
Roll the dough into a jellyroll length wise. Pinch the ends and flatten with the rolling pen.
Cut in half with a knife.
Pinch the edges of each piece to seal and form dough balls with each.
Place the dough balls back in the bowl and cover with plastic wrap.
Let the dough rise a second time for an hour in the refrigerator.
Once the dough has finished with the second rise heat oven to 425 degrees F.
Carefully roll the dough into 13 inch rounds.
Brush the inside of two 9-inch cake pans with olive oil to coat the bottom and sides.
Press the dough into each pan, bringing it about 3/4 the way up the sides.
Spread 2 cups of mozzarella into each pie. Pour 1 cup of sauce over each pie.
Sprinkle 1/2 the Parmesan over each pie.
Place the pizzas on the middle rack in the oven. Bake 30 minutes.
Allow the pizzas to rest for 10 minutes after removing from the oven.
Slice and serve.
Heat a large, shallow skillet over medium heat. Melt the butter and add the anchovy paste. Add the onion and saute until soft. Add the garlic and cook for one minute more. Add the rest of the ingredients and simmer over med/low heat for 30 minutes.