Ingredients:
For the Dough:
- 4 cups (500g) all-purpose flour
- 2 tsp salt
- 2 tsp instant yeast (or active dry yeast)
- 2 cups (480ml) warm water
- 1–2 tbsp olive oil (for greasing)
Toppings:
- 1–2 fresh jalapeños, thinly sliced
- 1 to 1½ cups sharp cheddar cheese, shredded
- Flaky sea salt (optional)
- Olive oil (for drizzling)
⏱️ Instructions:
1.
Make the Dough (No-Knead Style):
- In a large bowl, mix flour, salt, and yeast.
- Add warm water and stir until a sticky dough forms.
- Cover with plastic wrap or a towel and let it rise 12–18 hours at room temperature (overnight works best).
2.
Shape & Second Rise:
- Drizzle olive oil into a baking pan (9×13” or similar).
- Transfer the dough to the pan, gently stretching it to fit.
- Cover again and let it rest for 2–3 hours, until bubbly and puffy.
3.
Preheat & Top:
- Preheat oven to 450°F (230°C).
- Drizzle olive oil over the dough. Dimple the dough deeply using your fingers.
- Sprinkle shredded cheddar evenly across the top.
- Add sliced jalapeños.
- Optionally sprinkle flaky salt.
4.
Bake:
- Bake for 20–25 minutes, until golden brown and crispy on top.
5.
Cool & Serve:
- Let it cool slightly on a rack before slicing. Serve warm or at room temp.
🔥 Pro Tips:
- Add garlic-infused olive oil for an extra flavor kick.
- For spicier results, leave some jalapeño seeds in.
- Can be stored at room temp for 2–3 days or frozen for later.