Steps
- Mix 300g of bread flour, 5g of instant yeast, 200ml of cold water, and 1 large pinch of salt. Knead on a floured surface for 5 minutes, until smooth.
- Cover in a bowl and rise for 1-2 hours, until doubled. Press into an oiled 13½ × 9½in / 34 × 24cm rectangular pan, cover, and rise for at least 1 hour, until doubled.
- Simmer 400g of strained tomatoes, 1 teaspoon of dried oregano, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and 1 teaspoon of superfine sugar with a pinch of salt for 10 minutes. Cool slightly.
- Preheat the oven to 475°F / 240°C. Stretch the dough into the corners; mix 100g of coarsely grated cheddar and 25g of grated Parmesan and scatter generously along the edges, then over the center.
- Add 100g of shredded mozzarella, spoon the sauce over in lines, and top with 15 pepperoni slices and 1 handful of sliced jalapeños. Bake for 25 minutes, until bubbling with crisp cheese edges.
- Cool slightly, loosen the edges with a knife, and lift onto a board. Cut into squares.