• In warm weather or in a heated home, the dough will rise more quickly. In cooler weather or a cold home, the dough will rise slowly. Make adjustments according to the conditions in your home.

Make the dough

• Mix together warm water, yeast and sugar. Set aside 10 minutes or until bubbles form.
• Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until the mixture comes together. Stand for 5 minutes.
• Add 1 tablespoon of extra virgin olive oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic. The dough should just stick to the bottom of the bowl but not the sides. If it sticks to the sides, it's too wet - a little extra flour. If it lifts from the bottom of the bowl, it's too dry - add a little water.
• Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ - 2 hours or until tripled.
• The dough is ready when a gentle finger press leaves a slight indentation that doesn't immediately spring back. If it does rebound quickly, allow a few more minutes and check again.

Stretch and fold the dough

• Scrape the dough out onto an oiled surface. Flatten slightly.
• With oiled hands, reach for the furthest edge of the dough.
• Gently lift and stretch the dough towards you until you feel resistance.
• Fold the stretched dough over to the center of the dough rectangle.
• Repeat the "lifting, stretching and folding into the center" step on the left-hand edge followed by the right and then the edge closest to you. Repeat the whole process one more time on all edges
• Shape into a ball tucking the edges underneath to pull the surface tight.
• Rub the surface with a little olive oil then cover the ball with a clean kitchen towel (or I often just upturn the mixing bowl over it) and let it rest for 20 minutes.

Assembly and baking

• Spread the remaining two tablespoons of extra virgin olive oil onto half sheet pan, oiling the base and sides.
• Lift the dough onto the oil pan. Spread one tablespoon of oil over the surface of the dough and with your fingertips ease the dough flat spreading it to the edges of the pan. If the dough is bouncing back, leave it rest for 5 minutes then try again.
• Set aside to rise in a warm place for 30 minutes.
• In the meantime preheat the oven to 400ºF (200ºC). In a medium bowl, combine the tomato sauce ingredients. Set aside until needed.
• When the dough has slightly risen, spread the prepared tomato sauce over the pizza then scatter evenly with mozzarella, anchovies and capers.
• Bake the pizza for 20-25 minutes or until the cheese is melted and golden and the pizza is well risen.
• Serve hot, cut into squares or rectangles.