In a mixing bowl, whisk together the yeast, salt and flour. Sprinkle in the cheese and peppers and whisk again.
Using a wooden spoon, stir in the warm water. The dough should be sticky and shaggy (I needed about another 1/3 cup flour to achieve this texture).
Cover with plastic wrap and place in refrigerator to rise for 12-18 hours, or up to 24 hours.
Preheat the oven to 450. Place a dutch oven in the oven for 30 minutes to preheat.
Flour a work surface and turn out your dough on to it. Sprinkle with more flour (dough will still be sticky) and form into a ball. Place into the preheated pot, cover and bake for 30 minutes.
Sprinkle with an additional 1/4 cup cheese and bake uncovered for an additional 10 minutes.