Instructions: To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water. (If using dried yeast dissolve 4 teaspoon sugar in the water sprinkle on the yeast and stir well.)

Leave to stand in a warm place for about 10 minutes.

Meanwhile sift the flour and salt into a bowl.

Make a hollow in the centre and pour in the yeast mixture.

Fold the flour over the yeast and mix adding more water if necessary.

Turn on to a lightly floured surface and knead for 10 minutes until you have a smooth dough.

Return to the bowl cover and leave in a warm place for about 1 hour until double in size.

Meanwhile make the sauce.

Heat 2 tablespoons oil in a pan.

Add the garlic tomatoes sugar salt pepper basil and bicarbonate of soda.

Bring to the boil and simmer for 15 minutes over a low heat.

Brush a pizza mould or 28 cm loosebased flan tin with oil.

Roll out the dough to slightly larger than the size of the mould.

Fit the dough into the mould pressing up the sides to make a raised rim.

Prick the dough with a fork.

Mix the anchovy paste with the remaining oil.

Spread thinly over the dough.

Spread the tomato sauce evenly over the top add mozzarella and sprinkle with oregano.

Bake at 240 degrees C/475 degrees F/gas 9 for 10 to 15 min

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