In a large bowl add the yeast and warm water and whisk until combined. Allow to sit for 5-10 minutes for the yeast to foam and bubble. If the yeast does not foam, your water may be too hot, too cold, or the yeast may be expired.

In a separate large bowl, combine the flour, sugar and salt. Once combined make a well in the centre. Carefully pour the yeast mixture into the centre and then pour in the olive oil. Use your hands to combine until the dough starts to come together.

Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic. Transfer the dough to the oiled bowl and give it a gentle turn so that the dough is covered in oil, cover with plastic wrap and place in a warm place for 1 hour, allowing it to double in size.

Transfer the dough once again to a lightly floured surface and divide into 4 pieces. Using one of the balls of dough, roll it out to a circle pizza shape. Place on large baking sheet lined with parchment paper. The toppings are just for one pizza but if making more than one, adjust accordingly.

Preheat the oven to 220–250°C. Spoon the sauce over the pizza until the entire base is covered. Add the seafood marina mix, anchovies, chilli flakes and olive oil. Place into the oven to bake for 10-15 minutes, or until the bottom is golden brown.

Scatter the chopped parsley over the pizza, then place the burrata in the centre. Tear it open and drizzle with extra olive oil before serving. Serve immediately.