INGREDIENTS
600 g
flour (about 4 cups, lightly packed and leveled off)
2 cups
water (473.18mL lukewarm water)
1 1/2 tbsp
salt
1
yeast (7g, 2 1/4 teaspoons)
2 tbsp
jalapeno rings (drained of excess liquid and patted dry)
2 cups
cheddar cheese (sharp , shredded)