In a large measuring glass, mix honey into the warm beer - or warm water - stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

In the bowl of a stand mixer - or a large mixing bowl - measure the flour, ⅓ cup of olive oil, and salt, stir to combine.

Add the yeast mixture to the bowl, stir to combine into a loose dough.

Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)

Put 1 tablespoon olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

After one hour, dough should have doubled in size. Punch dough down and allow to rise for another hour or so.

While dough is raising for the second time, make the sauce:

In a mini food processor - or using a stick blender - puree the jalapeno peppers together with the milk, until relatively smooth and with no large chunks.

Pour jalapeno mixture into a small pan, bring JUST to a low simmer.

Allow to gently simmer for 5 minutes or so, until milk is infused and peppers are tender.

Stir in the garlic and onion powders. Once combined, carefully add the cream cheese, and stir until it’s completely combined and smooth. Season with salt and pepper, to taste.

Set aside, or - if making ahead - cool it to room temperature and store in an airtight container in the fridge until you assemble your pizza.

Preheat oven to 400F

Generously spray pizza pan with nonstick cooking spray, then sprinkle with some cornmeal, if desired.

Remove the plastic wrap from the bowl, punch the dough down one more time.

On a lightly floured surface, flatten the dough out into a 17-18” round circle, slightly thinner at the very edge. You can stretch pizza dough by hand (I like to spray my hands with a little olive oil or nonstick spray), or using a rolling pin.

Transfer the dough disc to the prepared baking pan, with the excess dough hanging over the edge.

Place cheese strings end to end all the way around the outer edge of the crust, leaving about ½” edge of the pizza crust as a border. Don’t worry TOO much about any small gaps, as the cheese will melt and flow a bit during the baking process. You may need to break a piece to make it fit.

Roll edge of dough over the cheese (towards center of pizza) and press down or tuck under to secure.

Spray the whole crust with olive oil spray, sprinkle the edge with sesame seeds, if you like.

Allow to rise for another 10 minutes in a warm place.

Spread pizza sauce over surface of the dough, then top with shredded cheddar, jalapeno slices, and bacon.

Bake at 400 degrees F for 30-35 minutes.

Remove from oven, garnish with ranch dressing, if desired, as well as some green onion slices. Serve immediately.