(If using pre-baked crust, skip to step 3.)

1. If using raw dough, preheat oven to 500 degrees for 20 minutes. (Use a pizza stone or preheat a baking sheet in the oven).
2. Let your raw dough come to room temperature for 20 minutes. Then stretch on a floured parchment sheet or counter to about 12-inches (round-ish or rustic shape of any kind). Brush lightly with olive oil, making sure to brush all the way to the edges of dough. Par-bake dough for 6-8 minutes, until the crust is taking on some browning. Remove from oven.
3. Spoon pizza sauce over the top and spread almost to the edges, leaving a small border for the crust.
4. Distribute drained anchovies across the entire pizza. Sprinkle with oregano and chili flakes (if using).
5. Now here's where you get to choose your own adventure, Marseille-style. At Chez Etienne, they serve this pizza half and half. One side gets the full cheese treatment, half stays beautifully simple with just the toppings on sauce. To replicate this style, mentally divide your pizza in half and add the cheeses to only one side. Or go all cheese if you're feeling indulgent. No judgment here - that's my usual method.
6. Add torn fresh mozzarella first, then sprinkle with the shredded cheese. Finally, scatter crushed olives everywhere.
7. Bake pizza for 9-12 minutes, until cheese is melted and the edges are turning golden brown. For a browned cheese topping, broil for final 2-3 minutes, watching closely. Watch pizza if using a pre-baked crust as you may want to remove a minute or two early.

8. Remove from oven and top with fresh basil before serving.