Slowly pour the liquid mixture into the dry. A silky, tacky dough should form. Place the dough on a well-floured surface and knead for 5 minutes.
Pour the remaining olive oil onto a large baking sheet and rotate it to encourage the oil to evenly coat the bottom of the sheet.
Stretch the dough into a rough rectangle (it won't fit the pan yet) and cover with plastic wrap. Let rise for 1 1/2 hours.
While the dough is rising, make the sauce. Take the sauce off of the heat and stir in the basil leaves and transfer the sauce to a large food processor and carefully blitz until smooth.
Place the jalapeños, red chilis, banana peppers, and garlic in a medium-sized bowl. Stir to combine and set aside. Brown the sausage in a skillet and set it aside as well.
Using your fingers, form a rough crust by building up the dough around the edges. Spread an even layer of pizza sauce over the dough's surface.
Top the pizza with the Genoa salami, sausage, hot pepper medley, pineapple, and cheese. Bake the pizza for 20-25 minutes, turning once, or until golden and bubbly.
Let the pizza cool for 10 minutes before garnishing with microgreens and crushed red pepper flakes. Slice and serve immediately.