Pizza Parigina

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Serves 8

Indulge in the irresistible flavours of Pizza Parigina—a deliciously layered Italian creation that combines the comfort of soft yeasted dough with the flaky perfection of puff pastry. Topped with crushed tomatoes, savoury Treccia cheese, and thinly sliced ham, it’s brushed with a golden egg wash and baked to a crispy, golden finish. Perfectly balanced and bursting with flavour, this pizza is a treat that’s best served hot, warm, or even at room temperature for the ultimate pizza experience.

Recipe

Serves 8 · Prep 60m · Cook 35m

Ingredients

• 500 gr all purpose or 00 flour
• 400 ml water
• 7gr of dry yeast
• 1-1/2 tablespoon sea salt
• 2 tablespoons olive oil , plus more for drizzling on top and oiling the oven tray
• 2 square sheets of puff pastry
• 400 g can peeled tomatoes, roughly crushed with a fork
• salt flakes
• 3 tablespoons extra-virgin olive oil
• 120 g Treccia, thinly sliced
• 120 g thinly sliced ham
• 1 egg, lightly beaten, for brushing

Method

1. Place flour, water, dry yeast and oil in a large bowl. Mix until just combined then add salt and mix through.
2. Cover with a damp tea towel and let it rise at room temperature for 1 hour.
3. The dough will look puffier and more relaxed, stretch it a little with wet hands (still in the bowl, no mess) and fold it onto itself in a bowl. Cover and repeat the stretching and folding one more time after 30 minutes. Cover again and allow to prove completely until more than doubled in size (about 45 minutes)
4. Spread the yeasted dough out on the lined tray, cover the surface with the crushed, peeled tomatoes, season with a good pinch of salt and sprinkle on the olive oil, then arrange the treccia and ham on top.
5. Place the puff pastry evenly atop of the pizza, tucking in the edges. Prick the pastry with a fork several times, to allow the steam to escape as it’s baking, and brush with the egg. Bake the pizza for 35–40 minutes until the top is golden brown.
6. Cut the pizza Parigina into squares and serve hot, warm or at room temperature.