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PdfIn a large bowl, whisk together the flour, yeast, and salt.
Stir in most of the cheddar, all the jalapeños, and chopped sage, reserving a little cheese for the top.
Pour in the warm water and mix with a wooden spoon until you have a sticky, shaggy dough and everything is well combined. No kneading is needed—just mix until combined.
Cover the bowl with plastic wrap or a clean towel and let it rise at room temperature for 2–4 hours, until it has doubled in size and looks bubbly.
Dust your hands and work surface with flour. Tip the dough onto the counter, gently shape it into a ball, and place it onto a piece of parchment paper. Let rise for another 30–45 minutes while your oven preheats.
Preheat oven to 450°F (230°C). Place a Dutch oven (or heavy pot with a lid) inside to preheat as well. Once ready, carefully transfer your dough (with parchment) into the hot pot, sprinkle the reserved cheese and extra jalapeño slices (if you want) on top.
Cover and bake for 30 minutes. Remove the lid and bake an additional 15–20 minutes until the crust is golden brown and the cheese is bubbling.
Remove from pot and let cool on a wire rack before slicing.