Mix the yeast with the warm water and a pinch of sugar. Stir until the yeast is dissolved and then let stand until it starts to foam. Sift the flour into a bowl with a little salt and add the previously mixed yeast along with the olive oil. Mix with your hands and knead until an elastic, soft dough is formed.
In an oiled bowl, covered with a damp cloth, let rise in a warm place for 1 hour, until it has doubled. Preheat the oven to 230 degrees. Roll out the dough thinly into a large, round circle or into several individual, small circles.
Oil the baking sheet well and lay out the rolled out dough there, cover with finely chopped, previously peeled tomatoes and decorate with the anchovy fillets and olives. Drizzle with olive oil and bake for 15-20 minutes until the pizza is brown and crispy.
Tip: Of course, the dough can be topped with any other ingredients (especially cheese).
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