To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure you bring it to room temperature before VERY GENTLY kneading in half the grapes. Then follow our recipe from there.
1 teaspoon dried active yeast
1½ cups warm water
1 Tablespoon sugar
4 cups King Arthur all purpose unbleached white flour
1 teaspoon fennel seeds, toasted and crushed, plus extra to garnish
1 teaspoon chopped rosemary, plus extra sprigs to garnish
Extra virgin olive oil
½ pound seedless black grapes
Coarse cornmeal for dusting
Pecorino, finely grated
In a small glass bowl, mix the yeast and sugar with the warm water and stir. Set aside.
In another large glass bowl, combine the flour, fennel seeds, chopped rosemary and a large pinch of Maldon.
Now add the liquid to the dry ingredients and mix with a wooden spoon until it forms a dough… adding more flour if it sticks. Transfer dough onto a lightly floured work surface and knead for 10 minutes or so.
Coat a large glass bowl with olive oil and roll the dough in the oil shaping it into a ball. Cover with a tea towel and leave in a warm place for 1–2 hours until the dough has doubled in size.
Meanwhile, preheat a pizza stone on the bottom shelf of your oven to 450 degrees F.
Now VERY GENTLY knead half the grapes into the dough. Next, scatter a wooden board with cornmeal and stretch out the dough onto it. Cover with a tea towel and let rise for another 30 minutes.
Remove the tea towel and press the dough with your fingers making indentations into the surface.
Now press in the remaining grapes and some tiny rosemary sprigs. Drizzle with olive oil and sprinkle with Maldon and more fennel seeds.
Slide the dough on to the preheated pizza stone and bake until golden… about 25-30 minutes.
Remove from oven with a pizza peel and serve warm garnished with grated Pecorino and more crushed fennel seeds.