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Red grape pizza with honey, rosemary and pecorino
Jamie Oliver · jamieoliver.com · 2016 · Original
Style not identified
DietVegetarian. Not vegan: runny honey, pecorino cheese.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Hydration
n/a
Salt
n/a
Yeast
1.40%
Oil
0%
Sauce
n/a
Cheese
50g
Dough weight
528g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
400°F / 204°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast1½ x 7g sachets of dried yeast7g
- sugarrunny honey5 tsp · 21g
- watertepid watern/a
- flourwhite bread flour500g
- salta generous pinch of saltn/a
- oila couple of lugs of olive oiln/a
- 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
Keep exploring
Do something with it
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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