If you’ve been to Naples, you can’t miss tasting the famous PARIGINA PIZZA FROM NEAPOLITAN TRADITION. It’s a delicious rustic pizza made of two different doughs, pizza dough and puff pastry, which contain cooked ham, peeled tomatoes, and caciocavallo or provola cheese. I assure you it’s something genuinely tempting. I used a store-bought puff pastry, but if you have the time or inclination to make it, that would be ideal. My purchased puff pastry was a bit small, so I had to use two and make an addition. Naturally, the classic version is made with this filling, but you can certainly get creative with whatever you like. In fact, I also added mozzarella. It’s said to be called so because “Parigina” stands for “p’a reggina,” meaning simply “for the queen,” and that it was a queen of Naples who had a pizza made just for herself.
READ ALSO
- Difficulty: Very Easy
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 569.11 (Kcal)
- Carbohydrates 44.91 (g) of which sugars 2.98 (g)
- Proteins 25.67 (g)
- Fat 32.84 (g) of which saturated 6.25 (g)of which unsaturated 13.06 (g)
- Fibers 2.70 (g)
- Sodium 1,026.11 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pizza Dough Ingredients
- 3 1/4 cups all-purpose flour
- 1 cup + 2 tbsp cups water (lukewarm)
- 1/4 cup extra virgin olive oil
- 2 3/4 tsp fresh yeast
- 1 3/4 tsp salt
- 1 tsp sugar
- 1 lb 2 oz oz peeled tomatoes (seasoned with 1 tbsp olive oil and a little salt)
- 5 1/4 oz cooked ham
- 10 1/2 oz caciocavallo cheese (or provola)
- 7 oz mozzarella (Added to the traditional recipe)
- 10 1/2 oz puff pastry
- 1 egg yolk (for brushing)
Tools
- 1 Baking Pan
Steps
First, prepare the pizza dough. In a container, dissolve the yeast in lukewarm water.
Add the salt to the flour.
and the sugar.
the EVO oil
and the water with yeast little by little
Start kneading and add the other water
Work until you get a smooth dough. Slightly round off to shape
Let it rise at room temperature covered with plastic wrap for 5 hours
After 5 hours, roll it out on the work surface with a rolling pin
Until it covers the entire baking pan.
With your hands, crush the peeled tomato, season with salt, EVO oil, and distribute it on the dough, avoiding the edges.
Add the slices of cooked ham
At this point, add the mozzarella (optional)
and the caciocavallo cheese.
Cover with the rectangular puff pastry sheet. Seal the edges and pierce the dough with a fork
Brush with some egg yolk and bake in a preheated convection oven at 428°F (220°C) for 15-20 minutes.
