Mix the yeast well into the warm water with sugar and letting it proof for 5 minutes or so.

Then put the flour in the bowl of a standing mixer, turn the mixer on to a moderately slow speed with the dough paddle attached.

Add the yeast mixture and then a drizzle of olive oil.

When those have been incorporated, start adding tepid water until a dough is formed. The dough you want will be quite elastic and soft but still manageable dough.

Now switch to the dough hook and knead the dough for a good 5 minutes or so.

Remove the dough from the bowl, plop it onto a floured pastry board or other surface. Knead it some more by hand, to make sure it has a springy consistency. If you stick your finger into it, the dough should spring back, leaving no trace of your finger.

Lightly flour or grease your dough ball and let it rest in a deep bowl, covered with a cloth towel, for about 2 hours or more if you like. The dough should double or even treble in volume.

Oil a baking dish generously with olive oil.

Place the dough in the dish and spread it out with your fingers so it covers the entire bottom of the pan. Cover again with a towel and allow the dough to rise once more for about an hour.

Now top the dough with the tomatoes. Spread them across the top gently with a spoon or spatula, leaving a rather thin coating.

You can add whatever extra toppings that you like: anchovies (as pictured), capers, olives, etc.

Finally, sprinkle the surface of the pizza with a bit of oregano and drizzle generously with olive oil.

Bake in a hot (200C/400F) oven for about 30-45 minutes. The dough should puff up but don't allow the top to brown too much.

Allow the pizza to cool before eating; slightly warm or at room temperature.