1. Soften the yeast in the lukewarm water.
2. Add the oil, one-quarter teaspoon of the salt and the flour and mix well. The dough should be soft but not sticky. Add a little more flour if necessary.
3. Turn the dough onto a floured surface and knead until very smooth and elastic.
4. Place in a greased bowl, grease the surface of the dough, cover with a towel and let rise in a warm place (80° to 85° F.) until double in bulk, about one and one-half hours.
5. While the dough is rising prepare tomatoes. Core and peel tomatoes and cut them into wedges. Add the remaining salt and simmer, overed, until very soft, ten minutes or longer. Drain and set the solid part aside.
6. Cook the sausage in a little water five minutes. Drain and continue cooking until lightly browned. Slice, the sausage and set it aside.
7. Preheat oven to very hot (500° F.).
8. Grease a 15 x 10 x 1 inch jelly-roll pan.
9. Turn the dough out of the bowl onto a floured surface and shape into a ball. Roll the dough into a long strip that is about the size of the pan.
10. Place the dough in the pan and press and stretch with the fingers until the dough touches sides of the pan at all points.
11. Spread the tomatoes over the dough and sprinkle with the oil, oregano, basil and pepper.
12. Arrange the sausage over one-third of the dough and cheese over the other two-thirds. Arrange the anchovies over half of the cheese covered dough, leaving the other half with cheese only.
13. Bake the pizza on the lower shelf of the oven until it is browned, about fifteen to twenty minutes. Cut into squares or bars and serve hot.