1. Prepare the Dough:

• Early in the day, mix together the two flours in a large bowl along with the white wine, yeast, salt, and olive oil.
• Slowly add in the warm water, stirring as you go until the dough comes together in a ball.
• Dump the ball out onto a lightly floured surface and knead with your hands until the dough is very smooth, about 5 to 7 minutes.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let double in size, about 1 1/2 hours.

2. Second Rise:

• After the dough has doubled in size, punch it down and divide it into 8-ounce portions, rolling each into a ball.
• Place two of the balls on a lightly oiled plate and cover with plastic wrap. Let them rest for 1 hour to rise a second time.
• Wrap the remaining dough in plastic wrap and freeze for future use.

3. Preheat the Oven:

• Preheat your oven to the highest setting (usually 500 degrees F / 260 degrees C).

4. Prepare the Dough for Baking:

• Remove the dough balls from the refrigerator 2 1/2 hours before needed, allowing them to come to room temperature before using.
• On a lightly floured surface, use your hands to press your dough out to a 12-inch circle.
• Lightly cover a baking sheet (or pizza peel if using a pizza stone) with cornmeal, and place the dough on top.

5. Assemble the Pizza:

• Lightly brush the outer edges of the pizza with olive oil.
• Spread the tomato sauce over the dough, leaving a 1-inch border.
• Scatter the mozzarella cheese over each pizza, leaving the 1-inch border clear.
• Arrange half the anchovies and capers over each pizza.
• Sprinkle the oregano, chili flakes (if using), and sea salt over the pizzas.

6. Bake the Pizza:

• Bake each pizza until bubbly and golden brown, about 15 to 20 minutes.
• Slice & enjoy!