In a bowl combine the flour, yeast, salt, water and olive oil until you have a rough dough. Move the dough to a work surface (dusted with flour) and continue to knead for about 10-15 minutes until you have a smooth, elastic dough. Cut into 210g pieces and roll into dough balls before leaving to prove until it has doubled in size (approx 1.5 hours).
Preheat your oven to it's highest setting and give it a good 30mins to heat up. If you have a pizza stone then let that preheat as well.
Blend the can of tomatoes with a pinch of salt and 5-6 basil leaves.
Roll out your dough balls to approximately 30cm discs, then build your pizza on a pizza peel or anything your will be able to slide the pizza off when it's made (such as a thin chopping board).
Place your pizza base on your lightly floured pizza board. Next, take 2-3 tbsp of the tomato and spread all over the pizza, reserving a 1" border for the crust.
Then sprinkle with a little pinch of Parmesan and 3-4 basil leaves, followed by about half a mozzarella ball (torn into small pieces). Then tear on 3-4 anchovy fillets and a scattering of capers. Finish with a drizzle of olive oil and it's ready for the oven.
Slide your pizza onto your pizza stone or onto an oven tray and cook for 8-10 minutes until the crust has taken on a good colour, the base is crisp and the mozzarella has melted. Finally, dress with rocket (if desired).
This recipe is taken from Pizza Pilgrims: Recipes From The Backstreets Of Italy. Order now on Amazon