Instructions: Thirty minutes before making dough, peel potatoes and boil until tender. Drain and mash or press them through a ricer. Let cool slightly - they should still be warm, but not so hot as to kill yeast.

In bowl of an electric mixer whisk yeast into warm water and let stand until creamy, about 10 minutes. Stir in remaining water and olive oil. Using paddle attachment of mixer stir potatoes, flour and salt into yeast mixture and mix for 3 minutes. Change to dough hook and knead 5 minutes at medium speed, until dough is velvety, elastic, smooth and slightly sticky. Turn out onto lightly floured work surface and finish kneading by hand, 1 minute, or until dough is no longer sticky. Place dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about 1 1/2 hours.

Divide dough into 2 pieces and spread each to fit in a well-oiled, 10-inch pie pan. Cover with towels and let double, about 1 hour.

Preheat oven with baking stone inside, if using, to 400 degrees for at least 30 minutes.

Just before baking, press your fingertips into dough to completely dimple surface. Drizzle with extra-virgin olive oil, scatter peppers over top and sprinkle with salt. Place pans directly on baking stone, spray oven walls and floor with cold water 3 times in first 10 minutes, and bake 22 to 25 minutes, or until tops are golden. Immediately remove from baking pans and cool on a rack. Serve warm or at room temperature.

This recipe yields 8 to 10 servings.

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