Preheat the oven to 450 degrees F with a pizza stone or steel.

Roll or stretch your dough out to about 14-inches round. Lay the stretched dough on a sheet of parchment lightly dusted with flour, placed on the pizza peel. Leave about 1/2-inch border of dough, line the edge of the dough with the Fontina batons.

Then, lift and fold that bit of dough border over the Fontina baton. Seal the fold by pressing the dough.

Then, top the center with the crushed tomatoes. Follow that with the grated mozzarella.

Then the pepperoni. Top the pepperoni with a little more mozzarella. Finally, the jalapeños.

Just like without the parchment underneath, use the peel to slide the pizza on the parchment onto the preheated pizza stone or steel.

This next part is optional, but to ensure a crispy bottom, after the crust has set and has begun to rise (after about 5 minutes in the oven), use a metal pizza peel to go between the pizza and the parchment. Lift the pizza up off the parchment, pull out the parchment and put the pizza back on the pizza steel, slide out the metal peel and continue baking the pizza until the crust is golden and the cheese is melted and bubbly.

When the pizza comes out of the oven, drizzle olive oil over the crust. Let the pizza sit for about 5 minutes before slicing.