First, cook the base. Take 7 g of dry yeast and place it into 600 ml of tepid water.
For 4 pizzas add 1 kg of flour and a nice pinch of salt into the mixer. Then, add your yeasty water. Give all that really good mix.
Take the dough out of the mixer and knead it. Then, leave the dough to prove, which means to rise, in a covered bowl for an hour. Next, bash it back into the bowl, then, take it out. Sprinkle a little bit of flour on the table and put your dough on it. Then, divide it into 4 parts.
Take 4 round trays, scatter over some dry bread crumbs for a little extra crunch on the base. Place the dough into the trays and leave the base to prove for 20 minutes.
While the base is proving, make a tomato sauce. Into the blender add 250 g of tinned tomatoes, 2 cloves of garlic, salt and a pinch of dried oregano. Then, whizz it up. For a little heat, add 20 ml of vinegar from jarred pickled jalapenos.
Spread the sauce over the pizza base. Take 8 good quality sausage, remove the skin, cut them, and put on pizza base. Cut 4 jalapenos and place them on your pizzas.
Sprinkle over some cheddar pieces, along with finely sliced onion on pizza top. Finally, add smashed fennel seeds and paprika.
Place your pizzas into the oven at 190 degrees C for 20 minutes.