SIFT the flour into a mixing bowl; STIR in the yeast, sugar and salt; MAKE a well in the center.
STIR the olive oil into the milk/water mix; POUR into the flour well; STIR in; MIX to a soft dough.
KNEAD the dough on a lightly floured surface until it is smooth and elastic, about 5-10 minutes.
RETURN it to a clean, lightly oiled bowl; COVER with plastic wrap; Let RISE in a warm place until doubled, about 30 minutes.
PREHEAT oven to 425F.
KNEAD dough of a lightly floured surface for one minute; DIVIDE in half; ROLL each piece into a ten inch circle.
PLACE each circle on lightly oiled pizza trays or baking sheets.
In a mixing bowl, ADD drained tomatoes; STIR in garlic and oregano.
SPREAD half of mixture over each round, leaving a clear margin around the edge.
DIVIDE mozzarella into two quarters and one half; SET aside the half; SPRINKLE quarter on each round.
BAKE until dough edge is pale golden, about 7-10 minutes.
CRUMBLE chillies over each pizza; ARRANGE pepperoni slices and capers on top; SPRINKLE with reserved mozzarella.
RETURN pizzas to oven; BAKE 7-10 minutes more.
Garnish with fresh oregano just before serving.
May substitute bacon for pepperoni. Grill six slices and crumble over pizza with chillies. Omit the capers.
Per Serving (excluding unknown items): 844 Calories; 45g Fat (47.4% calories from fat); 37g Protein; 75g Carbohydrate; 6g Dietary Fiber; 95mg Cholesterol; 1739mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.