In a large bowl, add all the ingredients for the dough. Mix all this until combined, then knead for 5 minutes. This is going to be a slightly sticky dough, this is okay.

Place this into a lightly greased bowl, then cover and leave to rise in a warm place for about an hour, or until doubled in size.

Meanwhile, make the sauce.

Start by adding your chopped tomatoes into a food processor and process until smooth. Leave this aside.

In a pan or pot, add some olive oil and let this heat up on medium heat.

Add your chopped onions and cook until brown.

Now add the tomato paste and minced garlic. Cook this for about a minute.

Get your chopped tomatoes that we processed and add this into the pan, along with all the seasonings. Mix all this together.

Let this come to a boil, then lower your heat and let this simmer for 20-30 minutes. We want this to become a thick sauce.

Once it has thickened, leave this aside to cool down.

Start by pre-heating your oven to 260c. We want our oven to be very hot, so we are pre-heating it a little earlier than usual.

Once your dough has risen, get a 9x12 inch square deep tin. A dark tin is better to use, it will give you a crispier crust.

Brush a generous amount of olive oil into the tin. Then add your dough and press this down until it covers the base of the tin.

Cover and leave this aside to rest in a warm place for 30 minutes.

Once it has rested, add a generous amount of the grated mozzarella onto it.

Add 2 or 3 lines of the sauce on top of the cheese, then add the pepperoni and jalapeños (or whatever toppings you decide to use).

Place this into your oven and bake for around 20-25 minutes. You want the edges of the pizza to be quite dark, and the top to be super bubbly.

Once is has baked, drizzle some hot honey on top and add the grated parmesan. Both of these are optional.

Let this cool down in the tin for 10 minutes, then take it out of the tin, cut into it and then enjoy!