Grilled Pizza With Pears, Fresh Pecorino, And Walnuts

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Bon Appetit


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1 1/4 cups warm water (105°F to 115°F)

Pinch of sugar

1 1/2 teaspoons active dry yeast

1 1/2 teaspoons salt

2 3/4 cups (or more) bread flour, divided

12 ounces Brinata or aged Manchego cheese

2 pears (about), halved, cored, very thinly sliced

2/3 cup walnut pieces, coarsely broken

Freshly cracked black pepper

Extra-virgin olive oil

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