Pizza con le Puntarelle Alla Romana

Name: Pizza con le Puntarelle Alla Romana
Ingredients: ⅛ tsp. active dry yeast; 3 cups bread flour, plus more for dusting; 2 tsp. kosher salt; 1 Tbsp. extra-virgin olive oil, plus more for greasing and brushing; 8 oz. fresh mozzarella, torn or cut into ½-in. pieces, divided; 1 lb. 5 oz. puntarelle, or frisée; 6 oil-packed anchovy fillets; 1 garlic clove, smashed with the side of a knife; 3 Tbsp. red or white wine vinegar, plus more to taste; ¼ cup plus 1 Tbsp. extra-virgin olive oil; Flaky salt and freshly ground black pepper