1 packet active dry yeast
1 cup warm water
3 cups flour, plus more for dusting
1 teaspoon salt
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
One 28-ounce can crushed tomatoes
1 tablespoon fresh basil (or 1 teaspoon dried basil)
1 teaspoon crushed red pepper
1 teaspoon salt
1 tablespoon dried ground bhut jolokia (ghost) peppers
1 tablespoon dried ground habanero pepper
1 tablespoon dried ground jalapeno pepper
1 tablespoon dried ground red savina pepper
8 ounces shredded mozzarella
Fresh sliced habanero peppers
Fresh sliced jalapeno peppers
To get the most heat out of the peppers, slice them and dehydrate them in a food dehydrator. This takes about 24 hours. Once the peppers are completely dry, combine them in a food processor and grind to a powder. Also, it is important to wait until the sauce is cool before adding in the ground peppers; cooking them in the sauce will reduce their intensity.
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