- 250ml/9fl oz tepid water
- 1 tsp caster sugar
- 1 x 7g/¼oz sachet easy blend dried yeast
- 300g/10½oz strong white bread flour, plus extra for dusting
- 1 heaped tsp salt
- 1-2 tbsp olive oil, for greasing
- 425g/15oz ripe tomatoes, stalks cut out, cross cut into the bottom of each
- 3 tbsp olive oil
- 1 hot red chilli, seeds removed, finely chopped
- 4 garlic cloves, peeled, finely chopped
- ½ tsp flaked sea salt
- ½ tsp caster sugar
- 10-12 anchovy fillets, in oil, drained
- 2 large pinches dried oregano
- extra virgin olive oil, for drizzling
- For the pizza dough, pour the water into a large bowl and gently stir in the sugar and yeast. Set aside for 10 minutes, or until the water has a thick beige foam floating on top.
- Add half of the flour and stir gently with a wooden spoon until incorporated into the water.
- Gradually add half the remaining flour, stirring continuously, until it has been incorporated into the water.
- Add the remaining flour and the salt and, using clean hands, mix together until the mixture comes together as a soft, spongey dough.
- Immediately turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic.
- Grease a large bowl with oil and place the dough into the bowl. Brush a sheet of cling film lightly with oil and cover the dough with it. Set aside in a warm place for 45-60 minutes, or until the dough has doubled in size (proved).
- Preheat the oven to 240C/475F/Gas 9.
- When the dough has proved, turn it out onto a lightly floured work surface and knock back for 1-2 minutes.
- Divide the dough into two pieces and roll out until they are both 25cm/10in in diameter.
- Place each pizza base onto a lightly oiled baking tray. Brush the pizza bases with a little more oil and cover loosely with another piece of lightly oiled cling film. Set aside in a warm place for 20 minutes, or until it has doubled in size again.
- Transfer the pizza bases to the oven and bake for 12-15 minutes or until risen and golden-brown.
- Meanwhile, for the pizza topping, place the tomatoes into a bowl and cover with boiling water. Set aside for 30 seconds, then drain the tomatoes and peel away the skins.
- Cut the peeled tomatoes into quarters, setting the seeds aside in a separate bowl. Chop the tomato flesh roughly.
- Heat the oil in a pan over a medium heat. Add the chilli and fry until it has softened.
- Add the garlic and continue to fry for no more than 30 seconds.
- Add the tomato flesh, salt and sugar and stir well to combine.
- Transfer the reserved tomato seeds to a sieve and, using a wooden spoon, push the juice from the seeds through the sieve into the pan. Reduce the heat until the mixture is simmering.
- Continue to simmer the sauce for 15-20 minutes, or until the tomatoes have broken down and the sauce has thickened. Remove from the heat and set aside to cool slightly.
- When the sauce has cooled, spread a thin layer over the pizza bases (the remaining sauce can be frozen and cooked with pasta). Arrange the anchovy fillets in a clock formation on top of the pizza. Sprinkle over the dried oregano and drizzle over the olive oil. Serve immediately.