Step 1

Add the yeast, sugar and warm water in a large mixing bowl. Stir lightly. Add the flour and mix until there is no visible dry flour.

Step 2

Cover the bowl with a wet cloth or plastic wrap and let rest for one hour.

Step 3

Add the salt to the dough and knead using the dough hook in a stand mixer for about 10 minutes. If kneading the dough by hand - knead for about 10 minutes on a very lightly floured surface.

Step 4

Fold the dough on a floured surface for about 2 minutes, pressing and tightening the dough into a ball.

Step 5

Cover the ball with olive oil. Cover the bowl with a wet cloth or plastic wrap and let rest for and rest the dough for 3 hours.

Step 6

Tip the dough onto a lightly floured surface and divide into three equal parts. Fold and tighten each portion into a ball.

Step 7

Cover with olive oil and put into a covered bowl or an airtight plastic bag. There should be enough space in the bowl for it to double in size. Refrigerate for 24-36 hours.

Step 8

Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza.

Step 9

Preheat oven to 500° F.

Step 10

In a small saucepan, sauté the salt, mushrooms, garlic and half the thyme in butter until the mushrooms until the mushrooms and garlic are lightly browned. Set aside.

Step 11

Pour out the dough. Press into a round shape. Stretch out the dough by rotating on your knuckles and letting gravity do the rest. Press out any bubbles. Place the pizza onto a baking sheet.

Step 12

Drizzle the pizza with half the little olive oil. Smear the surface of the pizza with pizza sauce. Sprinkle with parmesan. Add the sautéed mushrooms and garlic. Add the jalapeno and mozzarella. Sprinkle again with parmesan. Drizzle with the remaining olive oil.

Step 13

Put the pizza in the bottom of the oven. Bake for 6 minutes.

Step 14

Put the pizza in the middle rack of the oven. Bake for 6 minutes.

Step 15

Garnish with the remaining thyme and crushed red pepper chili flakes.