Stir sugar and yeast into tepid water and set aside for 10 minutes until foamy.
Stir half of the flour into the water mixture until incorporated.
Gradually stir in half of the remaining flour.
Mix in the remaining flour and salt by hand until a soft dough forms.
Knead the dough on a floured surface for 10 minutes until smooth.
Place dough in an oiled bowl, cover with oiled cling film, and prove for 60 minutes.
Preheat the oven to 240°C.
Knock back the proved dough on a floured surface for 2 minutes.
Divide the dough into two pieces and roll each into a 25cm circle.
Place bases on oiled trays, cover, and prove for 20 minutes.
Bake the pizza bases for 15 minutes until golden-brown.
Blanch tomatoes in boiling water for 30 seconds, then drain and peel.
Quarter the tomatoes, reserving the seeds and roughly chopping the flesh.
Fry the chopped chilli in oil until softened.
Add garlic and fry for 30 seconds.
Add tomato flesh, salt, and sugar to the pan.
Sieve the reserved tomato juice into the pan and bring to a simmer.
Simmer sauce for 20 minutes until thickened and let cool slightly.
Spread sauce on bases, top with anchovies and oregano, drizzle with oil, and serve.