To make the dough, mix the flour, yeast, mineral water, a drizzle of the oil from the anchovies and the salt in a bowl.
Knead the dough on a wooden board, put it back in the bowl, cover with a cloth and leave it in the fridge for 24 hours.
Leave the anchovy fillets to soak in the mineral water for 15 minutes.
To make the sauce, grate the tomatoes and put in a pan with the bay leaf. Do not add any oil or other ingredients. Place the pan on the lowest possible heat and cook until the tomato has reduced by half. Once reduced, add the paprika and set aside.