Put the yeast in a small bowl, add sugar. Pour a small amount of warm water. Leave for 15 minutes in a warm place.
Sift flour into a large bowl. Add the yeast and start kneading the dough. Add a little water at a time, the optimum water temperature is 25°C. When you have poured half the liquid, add salt, continuing to knead until you get a homogeneous mixture. Add oil, continuing to knead.
Move the dough to the work surface and roll it into a ball. Put the dough in a bowl, cover with cling film, leave to approach for 2 hours.
At the end of this time, the dough will double in size. Put the dough on a floured board, knead it a little, divide into 4 pieces, roll each piece into a ball. Leave it to rest for 20 minutes under the napkin.
Add 2 tablespoons of olive oil, oregano and 1 tsp of salt to tomato puree, mix well.
Lightly roll the dough to a size of ~ 25-30 cm diameter. Put the dough on a baking tray or a metal pizza spatula. Bake at 270C (or maximum oven temperature) for 2 minutes.
Remove from the oven, smear the surface of the pizza with tomato paste, add capers. Put anchovy fillets and olives. Bake for another 8-10 minutes.