For the pizza:
700 g flour
40 g baker`s yeast (2 cubes)
warm water
salt
For the sauce:
300 g diced peeled tomato
8 anchovies
oregano
salted capers
black olives

Break up the yeast in a cup with a little warm water, add 2 tbsp of flour and knead into a small ball. Leave it to rise for half an hour in a warm draftless place covered with a kitchen cloth. Form a mound with the flour and place the yeast "starter" in the middle. Add warm water, a little at a time, and work with your fingers then with your hands. Knead into a soft dough for about ten minutes. Let is rise for an hour and a half in a warm draftless place covered with a kitchen cloth.
Grease 4 oven sheets with olive oil. Heat the oven to 600? F - 300? C - G12.
Divide the dough into 4 and with well floured hands, slap it onto a hard surface to loosen it up, then flatten the dough out onto the oven sheets or roll it out with a rolling pin. It must be thin but take care not to make holes in it.
Place the seasoning on the dough just before you are ready to bake it, otherwise it goes soggy.
Ladle out the tomato onto the pizza then sprinkle with oregano, a few capers, olives and a couple of anchovies, a little salt and pepper and drizzle with a little olive oil. Bake for about ten minutes until the edge rises well.