Mix the salt and the yeast in a bowl with the water. In another large bowl make a well in the centre of the flour and then add the yeast mixture and the extra virgin olive oil. Mix well with a wooden spoon until you create a doughy texture. Turn out the dough onto a clean well floured surface and work it with your hands for approximately 3 minutes. Place in a bowl, cover with a towel and leave in a warm place to rest for at least 20 minutes until the dough nearly doubles in size.
At this stage, pre-heat the oven to it’s hottest temperature - at 240ºc/ 425ºF/ Gas 7 or whatever the hottest temperature is. Oil a baking tray and put it in the oven to preheat.
Once rested, turn out the dough onto a floured surface and with your hands push out to create a round pizza shape approximately 25cm diameter. Place the pizza base on the oiled pre-heated baking tray, add the chopped tomatoes, anchovies, oregano, olives and the crushed garlic. Drizzle with the extra virgin olive oil and cook for approximately 20 minutes at 220ºc/ 425ºF/ Gas 7. Drizzle with a little more extra virgin olive oil, slice and serve.