Begin making the dough: in a large bowl, combine the flour, yeast, salt, and 2 tablespoons of oil, mixing well. Gradually add enough lukewarm water (approximately 1¼ cups) to form a soft, sticky dough.
Turn the dough out onto a lightly floured surface and knead for 5–10 minutes, working it with your hands until it becomes smooth, elastic, and no longer sticky.
Place the kneaded dough into a large oiled bowl and turn it over to coat all sides with oil. Cover the bowl with oiled plastic wrap and set it in a warm place to rise for about 1 hour, or until it has doubled in size.
While the dough is rising, preheat your oven to 475°F (240°C). Lightly oil a 14 in (35 cm) pizza pan and set aside.
Once the dough has risen, knock it back by punching it down gently to release the air. Turn it out onto a lightly floured surface and roll it out into a circle.
Shape the dough into a 14 in (35 cm) round and carefully transfer it to the prepared pizza pan. Press and stretch the dough to fit the pan, then push the edges up slightly to form a raised rim around the perimeter.
Spread the tomato sauce evenly over the pizza base, leaving the rim clear. Distribute the tomatoes and pepperoni slices evenly across the sauce.
Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the toppings, then scatter the sliced jalapeños on top for a spicy kick.
Place the pizza in the preheated oven and bake for 10–15 minutes, or until the crust turns golden brown and crispy and the cheese has melted and begun to bubble. Remove from the oven and serve immediately while hot.
