Put the water in a stand mixer fitted with a dough hook. Stir in the yeast, then add the flour, salt and 2 tbsp of the oil. Mix at a low speed for about 2 minutes or until starting to form a dough. Turn up to medium and mix for about 10 minutes until smooth and elastic.

Shape into a rough ball. Lightly oil the bowl, add the dough and cover. Leave at room temperature for 1-3 hours until doubled in size.

Meanwhile, for the topping, heat the oil and garlic cloves in a large pan for a few minutes over a medium heat to infuse. Add the onion with a pinch of salt and cook for about 15 minutes or until light golden and really soft.

Add the anchovies and stir until they start to dissolve. Add the tomatoes and use a small splash of water to rinse out the tins, adding this too. Add the sugar and oregano, then use a wooden spoon to crush the tomatoes. Simmer for 30 minutes, stirring occasionally, until reduced.

Remove the sauce from the heat and use a stick blender to whizz until smooth. Season to taste. In a bowl, stir together the breadcrumbs and cheese.

When the dough is ready, brush 3 tbsp oil over the baking tray. Transfer the dough to the tray, then pour the remaining oil on top. Use lightly oiled hands to coax and stretch the dough into a rectangle about three quarters of the size of the tray. Cover with a clean damp tea towel and leave somewhere warm to prove for about an hour or until the dough has filled the tray and puffed up.

When the dough is nearly ready, heat the oven to 240°C fan/gas 10 with a baking stone or large oven tray/baking sheet inside.

Spread the sauce thickly over the dough, then top with the breadcrumb mixture. Drizzle with a little more oil. Slide the tray onto the hot stone/tray/baking sheet and bake for about 25 minutes or until crisp on the base and golden on top.