| 1 | About 20 minutes before making the dough, peel the potatoes & boil them until they are tender. |
| 2 | Drain & mash them. |
| 3 | Use the potatoes while they are still warm. |
| 4 | Stir the yeast into the warm water in a large mixing bowl. |
| 5 | Add the flour, potatoes & salt in two additions. |
| 6 | Mix together. |
| 7 | Knead for 10 minutes. |
| 8 | Place the dough in a lightly oiled bowl, cover & let rise till doubled. |
| 9 | Divide the dough in half & shape into a ball. |
| 10 | Place each ball into a well oiled 9" round baking pan & stretch the dough towards the edges. |
| 11 | Cover, let sit for 10 minutes & then stretch a little more. |
| 12 | Cover again & leave until it has doubled. |
| 13 | Preheat the oven to 400°F. |
| 14 | Dimple the dough with your finger. |
| 15 | Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano. |
| 16 | Bake for 25 to 30 minutes until golden. |
| 17 | Cool on wire racks & eat at room temperature. |
| 18 | Carol field, "italy in small bites |
