Red grape pizza with honey, rosemary and pecorino

Name: Red grape pizza with honey, rosemary and pecorino
Cook time: 10 min
Ingredients: 1.5 each 1½ x 7g sachets of dried yeast; 5 tsp runny honey; 310 each tepid water; 500 each white bread flour; 0 each a generous pinch of salt; 0 each a couple of lugs of olive oil; 50 each pecorino cheese

Jamie Oliver · jamieoliver.com · 2016 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

500g

Water

—

Hydration

—

Salt

—

Yeast

1.40%

Oil

—

Sauce

—

Cheese

50g

Dough weight

528g

Process

Bake temp

400°F / 204°C

Bake time

10-10 min

Oven

home standard

Surface

stone

Ingredients (7)

yeast1½ x 7g sachets of dried yeast7g
sugarrunny honey5 tsp · 21g
watertepid water—
flourwhite bread flour500g
salta generous pinch of salt—
oila couple of lugs of olive oil—
cheese otherpecorino cheese50g

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesea few sprigs of fresh rosemary
over cheesetwo handfuls of red grapes

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (2)