1/2 pound flour
1/2-ounce bakers yeast
1 tablespoon water to blend yeast
1 tablespoon olive oil, plus extra to dampen pizza at end
Salt and pepper
1/4 cup hot water
Two 1 pound 12-ounce tins or 3 pounds fresh egg-shaped tomatoes, skinned, seeded and roughly chopped
2 teaspoons capers
1/2 small tin anchovies in oil, drained
5 slices mozzarella cheese
10 black olive halves
1 sprig oregano
1 small garlic clove, finely sliced
Freshly ground black pepper, for garnish
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