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For the crust: In a small bowl, combine the yeast with the warm water.
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Let sit until it foams.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt.
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Mix until a smooth dough forms.
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The dough should be soft, not sticky (if it's sticky add more flour).
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Take the dough out of the mixing bowl, lay it on a flat surface and cover with a damp towel.
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Let the dough rest like this for at least 1 hour.
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After 1 hour, divide the dough into 2 pieces.
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Roll each piece into a ball and place on a flat surface.
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Cover each ball with a small amount of olive oil, cover with plastic wrap and let sit at room temperature for another 30 minutes.
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Transfer the dough to a flat surface covered with flour.
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Stretch each of the dough balls into a 12-inch round pizza crust.
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For the sauce: In a large saucepan, combine the olive oil and garlic.
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Heat on medium heat until the garlic is fragrant.
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Add the crushed tomatoes, basil, crushed red pepper and salt.
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Stir together and let simmer for at least 30 minutes.
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Take the sauce off the stove and let cool completely.
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Once the sauce is cool, add all the dried ground peppers.
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(Yes, that is a lot of heat!!)
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For the topping: Preheat a pizza stone in the oven to 450 degrees F. Cover each pizza crust with 1/2 cup of sauce.
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Top each pizza with 4 ounces mozzarella.
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Cover the cheese with fresh sliced habanero and jalapeno peppers to taste.
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For more intense heat, pile them on!
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Bake for 8 to 10 minutes.
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Strap on your seatbelt and enjoy!
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Cook's Note: To get the most heat out of the peppers, slice them and dehydrate them in a food dehydrator.
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This takes about 24 hours.
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Once the peppers are completely dry, combine them in a food processor and grind to a powder.
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Also, it is important to wait until the sauce is cool before adding in the ground peppers; cooking them in the sauce will reduce their intensity.
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
