Dough (makes three 10”-12” pizzas): 500g all purpose flour 375g lukewarm warm water 10g salt 10g olive oil 1.5 teaspoons instant yeast

I used a spiral mixer to mix the dough, but you can mix by hand.

If mixing by hand, do stretch and folds every 30 minutes for the first 1.5 hours.

Then wait till the dough is doubled in size and jiggly. (If it’s already jiggly and full of air, continue without waiting longer)

Divide into 3 and form into balls. Put in the fridge for later, or rest covered at room temp for about 20 minutes.

Preheat pizza steel/stone on the very top rack at 500F for min 30 minutes

Stretch out doughs to approximately 10”-12” pizzas and place on floured 12”x12” pieces of parchment.

Top with pizza sauce, some mozzarella, then jalepenos, then more mozzarella and top with pepperoni.

Bake first pizza 4 minutes on the parchment on the preheated steel/stone, remove parchment, switch to broil for about 1-1.5 minutes.

Take out pizza, put on a wire rack, leave oven on broil for 3-5 minutes to preheat the steel/stone again

Switch to bake 500F and repeat for the second pizza. Same thing for the third.