Pizza Parigina
Ingredients (for the yeasted dough)
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
Preheat your oven to 200°C (180°C fan-forced). Line a 40 cm x 50 cm baking tray with baking paper and leave your puff pastry out to thaw.
Place flour, water, dry yeast and oil in a large bowl. Mix until just combined then add salt and mix through. Cover with a damp tea towel and let it rise at room temperature for 1 hour. 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)
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.
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.
Cut the pizza Parigina into squares and serve hot, warm or at room temperature.
