Use a 30cm round pizza tray. Grease the tray. Sprinkle yeast onto water to dissolve. Place flour in a bowl and stir in the salt. Make a well in the centre; add the yeast mixture and the olive oil. Mix with a round-bladed knife to make a soft dough; if needed, add a little more water.
Turn dough out onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Place the dough in a lightly greased bowl, cover with cling wrap and leave to rise in a warm place for 1–1 1/2 hours until doubled in size.
For the topping, heat the oil in a saucepan, add the onion and garlic and cook until softened. Add tomatoes with their juice and the sugar; season with salt and pepper. Bring the mixture to the boil. Cook, uncovered, until reduced by about half to a thick sauce, stirring frequently. Remove from the heat and leave to cool.
Turn out the risen dough onto the lightly floured work surface and knock it down, then knead very lightly. Roll or press out to a round to fit the pizza tray; place on tray.
Stir basil into the sauce. Spread sauce over pizza base to within 1 cm of the edge. Arrange the mozzarella, anchovies and olives over the top; leave pizza in a warm place for about 15 minutes. Preheat oven to 220 degrees C.
Bake pizza for 20–25 minutes or until the crust has risen and is golden and the cheese has melted. Cut into wedges and serve warm.