For the Overnight Dough (Yeast or Sourdough):

1. In a medium bowl, whisk together the yeast (or sourdough), all-purpose and spelt (or other whole wheat flour), and salt. Pour in the water, and oil and mix until thoroughly combined.
2. Stretch and fold the dough for a few minutes. Let rest, covered, for 30 minutes. Stretch and fold the dough. Cover, and let rest for an additional 30 minutes. Tightly cover the bowl, and place it in the refrigerator overnight or up to 3 days.
3. Remove the dough from the refrigerator and let sit at room temperature for 4-6 hours.
4. Coat the bottom and sides of an 8 or 9-inch square cake pan (preferably darker) with olive oil.
5. Transfer the dough to the pan and flip it to coat both sides with oil. Using your fingers, gently press the dough out to cover the bottom of the pan. If the dough springs back, which it probably will, cover and let it rest for 15 minutes and then try again. You may need to do this several times to get the dough to cover the bottom completely. Cover, and allow the dough to rise, until puffy, about 45 minutes to an hour, or longer, if necessary.
6. While the dough is proofing, heat the oven to 500 degrees F. with a pizza stone on a rack in the lower third of the oven (closer to the heating element).
7. Top the dough with the Muenster and Mozzarella cheeses. To get the lovely browning, be sure to sprinkle the cheeses all the way to the edges. Sprinkle the oregano over the top.
8. Next, layer the jalapeños, then the pepperoni, and then ladle the sauce over the pepperoni in stripes to mimic racing stripes. For the finishing touch, sprinkle on the Parmesan and crushed red peppers.
9. Bake for 15 to 18 minutes, until the edges are a deep golden brown and the cheese is bubbly.
10. Remove the pizza from the oven and sprinkle with the parsley, if desired. Allow the pizza to cool in the pan for about five minutes and then remove it from the pan to a cutting board and slice.
11. Drizzle with hot honey to taste (optional, but tasty).

For the Same Day Dough:

1. In a medium bowl, whisk together the yeast, all-purpose and spelt (or other whole wheat flour), and salt. Pour in the water, and oil and mix until thoroughly combined.
2. Knead the dough for about 10 minutes, until smooth and elastic. Cover, and allow it to rest for 15 minutes.
3. Coat the bottom and sides of an 8 or 9-inch square cake pan (preferably darker) with olive oil.
4. Transfer the dough to the pan and flip it to coat both sides with oil. Using your fingers, gently press the dough out to cover the bottom of the pan. If the dough springs back, which it will, cover and let it rest for 15 minutes and then try again. You may need to do this several times to get the dough to cover the bottom completely. Cover, and allow the dough to rise, until puffy, about 45 minutes to an hour.
5. While the dough is proofing, heat the oven to 500 degrees F. with a pizza stone on a rack in the lower third of the oven (closer to the heating element).
6. Top the dough with the Muenster and Mozzarella cheeses. To get the lovely browning, be sure the cheeses reach all the way to the edges. Sprinkle the oregano over the top.
7. Next, layer the jalapeños, then the pepperoni, and then ladle the sauce over the pepperoni in stripes to mimic racing stripes. For the finishing touch, sprinkle on the Parmesan and crushed red peppers.
8. Bake for 15 to 18 minutes, until the edges are a deep golden brown and the cheese is bubbly.
9. Remove the pizza from the oven and sprinkle with the parsley, if desired. Allow the pizza to cool in the pan for about five minutes and then remove it from the pan to a cutting board and slice.
10. Drizzle with hot honey to taste (optional, but tasty).