Pizza Parigina (Neapolitan Parigina)
Neapolitan layered pizza with a soft pizza dough base, tomato sauce, cooked ham, melted cheese (caciocavallo or provolone), and a golden puff pastry top brushed with egg yolk and milk.
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- •Warm water (25°C)Temperature specified; amount not given
- •3 g Instant yeast
- •Type 0 flourAmount not specified; for bread/pizza dough
- •SaltAmount not specified
- •Lard(optional)Traditional; can substitute olive oil
- •Olive oil(optional)Used in tomato sauce; also mentioned as substitute for lard and for greasing hands/pan
- •Tomato pureeSweet tomato puree; amount not specified
- •Semolina(optional)For dusting work surface
- •Cooked hamLayered over sauce; amount not specified
- •Caciocavallo cheese(optional)Or use provolone; chunks then grated/julienned
- •Provolone cheese(optional)Alternative to caciocavallo
- •Puff pastryHigh quality; can be store-bought; perforated preferred
- •Egg yolkMixed with milk for brushing pastry
- •MilkMixed with egg yolk for brushing pastry
- 1
Pour warm water (about 25°C) into a stand mixer bowl. Add instant yeast and mix until dissolved.
1 min
- 2
Incorporate the flour in three stages. Add salt while mixing with the paddle attachment.
3 min
- 3
Switch to the dough hook and mix until the dough is smooth and well structured. Add lard (or olive oil) and continue mixing until fully absorbed and cohesive.
5 min
- 4
Transfer dough to the work surface, check gluten development with a windowpane test, then fold a couple of times and shape into a tight ball. Cover and proof until doubled, about 4 hours at 22–25°C.
4h 0m
- 5
Prepare the tomato sauce by mixing tomato puree with salt and a generous amount of olive oil.
2 min
- 6
Lightly grease a 40×30 cm pan. Dust the work surface with semolina and stretch the dough to slightly larger than the pan; transfer to the pan.
5 min
- 7
Spread tomato sauce evenly almost to the edges.
2 min
- 8
Layer cooked ham evenly over the sauce. Add caciocavallo or provolone in chunks, then add a second layer grated or julienned to cover evenly.
3 min
- 9
Lay puff pastry over the filling. Seal the pastry to the underlying dough with fingertips, then crimp with a fork. Cover and let rise 30–45 minutes.
45 min
- 10
Preheat oven to 180°C (fan assisted). Brush the puff pastry with a mixture of egg yolk and milk.
5 min
- 11
Bake about 25 minutes on a pizza stone at the bottom of the oven or with the pan in the lower third; rotate halfway through if possible. Serve once golden and crisp.
25 min
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