Activate the yeast by mixing the sugar, yeast, and warm water in a bowl. Let it sit for 5-10 minutes to make sure it’s active (it must form bubbles). Then add it to the flour, salt, and olive oil and mix together to form the dough.
On a well-floured surface, transfer your dough and start kneading it till it’s soft and of a smooth consistency. It should take about 5 minutes of kneading.
Transfer the dough to a bowl greased with oil. Cover the bowl with plastic wrap and let the dough rest in a warm place for at least 30 minutes or until the size is doubled.
Slice your red onions into thin slices. Cut the mozzarella cheese into cubes. Prepare the tomato sauce by mixing pureed tomatoes, garlic, oil, salt, and pepper together and leave them aside.
When the dough is doubled in size, start spreading it on a floured surface into a 12-inch circle. Put the dough on the pizza stone or the baking tray and poke a few holes with a fork.
Start spreading your tomato sauce on the pizza after brushing a thin layer of olive oil on the surface. Spread the mozzarella cubes generously, and on top, add the fine slices of onions, olives and capers.
Bake the pizza in a preheated oven at 450°F for 8-10 minutes.
Take your pizza out and add the anchovies on top, then put back in the oven for another 5 minutes or until edges are crusty enough and the cheese melts.
On a wooden cutting board, transfer your pizza, sprinkle on top the basil and parmesan cheese with a drizzle of oil. Enjoy.