Add the yeast, water and sugar to a mixing bowl, stir until dissolved.
Add the salt, flour, cheese, jalapeno slices and juice.
Stir until thoroughly combined, but do not knead.
Cover and let rise until doubled, about an hour.
Line a cookie sheet with parchment paper (or a silicone baking mat) and sprinkle with cornmeal.
Divide dough in half and form into two rounds. Place on prepared pan and let rise until doubled, 45 minutes-1 hour.
Preheat oven to 425 degrees.
Brush the tops of the rounds with half of the melted butter.
Bake at 425 for 10 minutes, then REDUCE the temperature to 375 and bake an additional 15 minutes.
Remove from oven and brush with remaining butter.