In large bowl Mix water, instant yeast, extra virgin Olive oil, honey and whisk together by hand. Then add bread flour and salt and mix with spoon (will be very sticky) until no dry patches of flour remain. Scrape down the bowl, cover and wait 15 mins.

Meanwhile prep the cheese and drain the pickled jalapeños. Save the water from jalapeños! Chop the jalapeños.

Add half the cheese and jalapeños on top of dough, dip hands into jalapeño water and do Stretch + fold dough from all corners into a tight ball. Then cover dough and rest for 15 minutes.

Add the other half of cheese and jalapeños, dip hands into jalapeño water and do the 2nd Stretch + fold of dough from all corners into a tight ball. Cover and proof at room temperature for 1.5 hours.

Preheat oven with cast iron pot inside - 480F.

Dump dough onto floured surface, flour hands and stretch dough out into a rectangle. Then fold over right side into left, left side onto right and fold top down and’s bottom up.

Then flip the folded side down onto table and shape the dough into a ball (pull, tuck etc…) to tighten it.

Place dough ball on parchment paper, cover with bowl and rest for 30 mins while the pot preheats.

Flour the top of dough then Score it, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too.

Cool completely before cutting in, enjoy!