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In a large bowl, dissolve yeast in ½ cup warm water. Add sugar; let stand for 5 minutes.
Add potato flakes, 1-½ teaspoons oil, salt, 1 cup flour and remaining ¼ cup water. Beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest for 10 minutes.
Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat.
Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes.
With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon oil.
Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt.
Bake at 375° for 30-35 minutes or until golden brown.