The handwritten recipe I was given:
600 grams flour
1 envelope of yeast ( 2 1/4 tsp )
1 1/2 cups warm water
2 1/2 tsp. Salt
One large Yukon gold potato cooked, peeled and riced — I do save the water the potato is
cooked in and use it in the recipe. You could also grate the cooked potato on a boxed grater if you do not have a ricer.
Mix all the ingredients well and knead for 5-7 minutes.
Allow dough to ferment for an hour or so.
Oil a 13x9x2 baking pan very generously with olive oil and place risen dough in the pan. Stretch it out to fill the pan. Sometimes the dough springs back so stay with it during the second rise and it will eventually stay in place.
Oil you hands and dapple the surface of the dough with your fingers making sure you press down to the pan surface. These dapples will prevent the dough from rising too much.
I often gently brush more olive oil on the surface and sprinkle it with kosher salt.
Bake in a preheated 425 oven for about 20 minutes on the lowest shelf. - keep an eye on it. If you have put enough olive oil in the pan, the bottom crust should be very crispy.
You can top it like a pizza too- Sicilian style. Really good.