mandi:
1 potatoe boiled
200g flour
200g semolina (if you don't have semolina you can use all flour)
1 flat tablespoon yeast
260ml water warm
1/2 tablespoon sugar
1/3 cup olive oil
1 tablespoon salt.
Boil your potatoe whole with the skin on till very well cooked.
Mix flours together and squish potatoe into flour and mix till crumbly
Add yeast
Disolve sugar into warm water and mix in with a wooden spoon
Add olive oil and salt
Colver mixture with glad wrap and a tea towel and leave about an hour till doubled.
Turn out into your well oiled tin and leave to rise for about 40 mins. Don't let it get too big.
Add tomatoes, rock salt and olive oil to the top and back in a hot over (220) for 45mins to an hour
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ben:
The notes I have are below, Mandi and Luca with laugh
1 spud
1 2/3 cusp flours
1 2/3 cusp simolina
1 level tbl yeast
0.5 tlb sugar
260ml warm water, tap temp fine (1 and bit cups)(cup250ml)
1/3 cup oliver oli
1tbl salt
Boil the whole spud 
for ages, until is super soft (keep topping up with boiling water)
Peal the spud when still hot and burn you fingers. Smoosh the spud
Mix, potato with first stuff, the send stuff then third stuff.
Cling warp and tea towl
1hr (double in size)
Put in lasagna tray with losts oil
40 mins
Decorate
The 200C for 40 min