Preheat oven 450 degrees F.
Dissolve yeast in water. Pour flour into a mound onto the counter. Add dissolved yeast, salt, and olive oil to center. Work in flour from outside into liquid with fork until it resembles a dough. Work in rest of flour by hand. Leave 1 tablespoon flour unincorporated. Place dough in bowl. Sprinkle with leftover flour. Cover with dishtowel. Let rest for about 1 hour at room temperature, until double in size.
Pass tomatoes through food mill
using smallest holes into small bowl. Set aside.
When dough is ready, place heavy aluminum foil on a pizza
board. Oil it with 1 tablespoon olive oil. Spread dough
on foil, using fingertips to about 16 inches by 14 inches. Spread on pureed tomatoes
. Sprinkle on mozzarella
. Distribute anchovies
and capers. Add salt, pepper, and oregano. Drizzle
on remaining 1 1/2 tablespoons olive oil.
Bake on middle shelf for 35 minutes or until crisp
. Remove. Slice and serve.