Whisk the flour and yeast together in a large mixing bowl. Add the water and mix with a fork until a shaggy dough forms. Cover and rest 10 minutes.

Sprinkle the salt over the dough and drizzle in 1 tbsp olive oil. Knead by hand for 8 to 10 minutes, or 5 minutes in a stand mixer with a dough hook, until smooth and elastic.

Shape into a ball, place in an oiled bowl, and cover. Let rise at room temperature for 1.5 to 2 hours until doubled, or refrigerate up to 24 hours for a slower, more flavorful rise (bring back to room temperature for 1 hour before shaping).

Divide the dough into 2 balls of about 335 g each. Shape into tight rounds, cover, and rest 30 minutes.

Put a pizza stone or steel on the top rack and heat the oven to its highest setting, 250 to 280 C / 480 to 535 F. Preheat for 45 to 60 minutes.

On a floured surface, stretch one dough ball into a 12-inch round, working from the center out and leaving a slightly thicker rim.

Spread half the crushed tomatoes thinly over the dough, leaving the rim bare. Scatter half the sliced garlic, then arrange 6 to 7 anchovy fillets and half the capers over the top.

Drizzle with 1 tbsp of the topping olive oil, sprinkle with half the oregano and a pinch of chili flakes if using. Season lightly with salt, the anchovies and capers already carry most of the salt this pizza needs.

Slide the pizza onto the hot stone using a lightly floured peel and bake for 6 to 9 minutes, until the crust is puffed and charred in spots and the base is crisp. If the dough sticks to the peel, give it one sharp forward jerk instead of trying to ease it off.

Repeat with the second dough ball and remaining toppings. Drizzle each pizza with a little more olive oil, slice, and serve immediately while the crust is still crisp.