Pour the flour on to a pastry board, make a well in the centre, put in the yeast dissolved in a little tepid water. Add a small teaspoonful of salt. Fold the flour over the yeast and blend well. Add sufficient water (about 1/8 pint, but the exact amount depends upon the quality of the flour) to make a stiff dough. Knead with the hands, pressing the dough out and away from you with the palm of one hand while you hold it with the other. When it feels light and elastic, roll it into a ball and put it on a floured plate. Cover with a clean cloth and put in a warm place to rise. In 2 - 2-1/2 hours the dough should have doubled in volume. Roll it out on a floured board into a large disc about 1/4 in. thick, or divide it in half and make two smaller pizze.

Have ready the skinned and coarsely-chopped tomatoes, the cheese and the anchovies. Spread the tomatoes on top of the pizza, season with salt and pepper, put halves of the anchovy fillets here and there, and then the cheese cut in thin small slices. Sprinkle a liberal amount of origano or basil over the top, moisten with olive oil, pour more oil in a shallow round baking dish, which should be large enough to allow the pizza to expand during the cooking.

Bake in a hot oven for 20 - 30 minutes.

When no fresh tomatoes are available use peeled tomatoes from a tin, but not concentrated tomato purée. A few stoned black olives are sometimes added to the pizza.

The quantities given make a pizza of about 8 in. in diameter, which is sufficient for two or three people, although in an Italian pizzeria a pizza of this size constitutes one portion. It should be eaten almost as soon as it comes out of the oven, for it toughens as it gets cold.