Combine the 38 g sugar, 12 g active dry baker's yeast, and 230 ml lukewarm water in the large mixing bowl.

Let the yeast mixture stand for 10 minutes, until lightly foamy.

Add the 400 g Type 55 wheat flour and 1 g Guérande sea salt to the yeast mixture.

Mix until a rough dough forms, then knead it into a smooth ball.

Coat the dough ball with 45 ml olive oil.

Cover the bowl and let the dough rise for 90 minutes at room temperature.

Dice the 500 g tomatoes and finely chop the 2 garlic cloves.

Heat 15 ml olive oil in the saucepan over medium heat.

Add the chopped garlic and cook for 1 minute without browning it.

Add the diced tomatoes and 15 g salt to the saucepan.

Stir in the 15 g tomato paste until evenly combined.

Simmer the sauce over low heat for about 90 minutes, stirring occasionally, until reduced and thick.

Divide the risen dough into 2 equal portions.

Stretch one dough portion into a thin round pizza base.

Preheat the oven to 220°C (425°F).

Cook the first pizza base in a dry frying pan over medium-high heat for 4 minutes, until golden underneath.

Spread half of the homemade tomato sauce over the browned pizza base.

Top the pizza with 100 g Emmental cheese and half of the anchovy fillets.

Bake the pizza for 12 minutes at 220°C (425°F), checking that the cheese does not burn.

Repeat the shaping, pan-browning, topping, and baking process with the second dough portion.