Prep time: 25 minutes
Cook time: 5 hours 13 minutes
Total Time: 5 hours 38 minutes (plus resting time)
1. For topping: Heat oil in a large skillet over medium-high heat. Pat beef dry with paper towels and season with salt and pepper. Sear beef until golden brown, about 1-2 minutes per side. Mix ketchup, brown sugar, broth, Worcestershire sauce, mustard, espresso powder and chili powder in a 5-quart slow cooker to create a thick sauce. Place beef in slow cooker. Cover and cook on high for 5 hours until tender. Reserve 1/2 cup cooking liquid for topping pizza. Shred beef into bite-sized pieces using forks. Set aside for topping pizza.
2. For crust: Generously grease a large bowl with olive oil and set aside. Combine water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour and salt. Mix on medium speed until smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour 30 minutes.
3. Place pizza stone in the oven and preheat to 500°F. On a lightly floured surface, press dough into a 14-inch round circle. Spread 1/2 cup of reserved sauce over dough, leaving a 1/2-inch border. Top with pepper jack, cheddar, bell pepper, red onion and jalapeno, leaving a 1/2-inch border. Quickly slide pizza onto preheated pizza stone.
4. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes. Top with cilantro. Slice and serve.