Prepare the Dough

1. In a large bowl, mix together both flours, white wine, yeast, salt, and olive oil.
2. Slowly add warm water, stirring until a dough ball forms.
3. Turn the dough out onto a lightly floured surface and knead until smooth (5-7 minutes).
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let double in size (about 1 1/2 hours).

Second Rise

1. Punch down the doubled dough and divide it into 8-ounce portions, shaping each into a ball.
2. Place two dough balls on a lightly oiled plate, cover with plastic wrap, and let rest for 1 hour.
3. Wrap the remaining dough in plastic wrap and freeze for later use.

Preheat the Oven

1. Preheat your oven to 500°F (260°C).

Prepare the Dough for Baking

1. Remove the dough balls from the refrigerator 2 1/2 hours before baking to reach room temperature.
2. On a lightly floured surface, press each dough ball into a 12-inch circle.
3. Lightly dust a baking sheet (or pizza peel) with cornmeal and place the dough on top.

Assemble the Pizza

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

Bake the Pizza

1. Bake each pizza until bubbly and golden brown (15-20 minutes).
2. Slice and enjoy!