Recipe Method

• To make the dough, add the flour, yeast and 5g salt to a large bowl, mix with a fork.
• Add 210ml warm water to the flour, mix with a fork and when it starts to combine, turn it out onto a clean surface and begin to knead. It will be sticky to begin with but if you slap it down onto the surface that will help the process. Knead until smooth.
• Shape the dough into a neat ball and add to a lightly oiled bowl, cover with a clean kitchen towel and leave for 2 hours (or until doubled).
• Generously oil a rectangular baking tray, spreading the oil with kitchen paper.
• Turn the dough onto the tray, ensuring it is facing upwards and begin to stretch the dough gently so that it fills the tray. Cover the dough with baking paper and a kitchen towel. Leave for 2 hours or until ready to bake.
• To make the pickled jalapenos, slice the chillies not too thin and add to a clean sealable jar. Add the vinegar, 75ml water, 1 tsp sugar, 1 tsp salt and 2 bay leaves to a saucepan, bring to a simmer and then carefully pour into the jar, over the chillies. Seal the jar and leave to cool. These will last a few weeks in the fridge.
• For the tomato sauce, drain the excess liquid from the tinned tomatoes then add the tomatoes to a bowl before gently mashing them. Season generously with salt, pepper and oregano.
• Preheat the oven to its highest heat. Mine is about 220˚C.
• Lightly oil the dough and then with your fingers, dimple all over the dough, ensuring the dough reaches the sides of the tray. Leave the dough to rest for 10 minutes before part baking in the oven for 10 minutes.
• Grate the cheese.
• Remove the pizza base from the oven and leave to cool for 10 minutes.
• Generously cover the pizza with cheese first, using the cheddar right up to the edges and the pecorino mainly in the middle. Top with the tomato sauce, then the salami, then the jalapenos.
• Add the pizza to the oven, drop the temperature to 200˚C and bake for 25 minutes, rotating the pizza halfway through.
• Remove the pizza from the oven and leave to cool for 5 minutes.
• Loosen the edges and bottom of the pizza with a sharp knife and spatula and then remove it from the tray.
• Slice the pizza into squares and enjoy with a nice cold beer!