1. Empty yeast packet into a large mixing bowl and add warm water. Let this stand for about five minutes. It should look foamy.
2. Add sugar and stir. Add olive oil, salt, garlic powder, dried basil, oregano and 1 1/2 cups of cheddar cheese (save 1/2 cup for the top). Stir to combine.
3. Add 3 cups of the flour and stir just until combined. The dough should be pretty sticky, but should hold together enough to turn out onto a floured surface in one relative unit.
   
4. Sprinkle 1/4 cup flour onto a cutting board or other, clean, flat surface. Turn dough out onto your floured surface. Add an additional 1/4 cup to to the top of the dough and pat with your hands. (To get some flour on your hands).
5. Knead dough until it is smooth and easily forms into a ball. It shouldn't take much to come together. Clean out your mixing bowl and coat with olive oil.
   
6. Place dough back in bowl, cover with a clean dishtowel, place on counter and let rise for 1 hour.
   

Second rise

1. Line a small (9 x 13) rimmed baking sheet with parchment, coat with oil. Press dough gently into the pan, not like your making a pizza, but just to get it shaped into the pan.
   
2. Cover with a clean towel and let rise again for 40 minutes.

Prep & cook

1. Preheat the oven to 425˚.
2. Gently press your finger tips into the dough to make little craters all over. Brush with dressing. Sprinkle with remaining 1/2 cup of cheese, top with jalapeños, pressing them gently into the top of the dough.
   
3. Bake for 35 minutes in the center of the oven.
4. Allow to cool 15-20 minutes before serving.