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1
Preheat oven to 200 Centigrades (the hotter the oven, the better the pizza will cook)
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2
Mix the water, yeast, sugar and salt in a large bowl then leave for 10 minutes
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3
Stir in the flour until mixed into a dough, pour over the oil then knead until you have a firm ball.
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4
Cover and leave to rise for one hour.
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5
Chop the bell pepper into thin strips and slice the much rooms and chilli.
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6
Chop the pepperoni into smaller pieces and leave to one side for the topping.
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7
On a well floured surface, roll out the pizza dough so that it is a cm or so thick and a few cm larger than your pizza tray.
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8
Place the pizza tray or stone over the dough.
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9
Trim the edges of the dough so that the base is round.
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10
This is your pizza base.
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11
Place the pizza base on the tray, so the excess is hanging over the edge.
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12
Spoon out the tomato paste around the edges of the tray and, using the back of a teaspoon, spread the paste out around the edges of the tray to form a narrow ring of paste around the edge of the base..
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13
Evenly place the mozzarella and jalapeno slices (halved) on top of the ring of paste.
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14
Fold over the excess crust and firmly press the edges down to form a tightly sealed stuffed crust around the edges of the pizza base.
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15
Place in the hot oven for 3-4 minutes to firm up the base.
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16
Spread pizza sauce over the pizza base and crust then evenly sprinkle over the cheddar cheese and toppings.
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17
Cook for 8-10 minutes.
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18
The pizza is cooked when the cheese is starting yo bubble and the crust is firm to the touch.
