The Parisian Pizza consists of the dough of a typical Neapolitan pizza spread at the bottom of the tray and covered with puff pastry. Inside I put tomato sauce, cooked ham, and Asiago cheese. You can use any cheese you like, as long as it is not too watery. If you love pizza like I do, check out the other recipes.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 45 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 7 oz sourdough starter (or 0.42 oz (12 g) yeast and 1 tsp sugar)
- 1 1/4 cups water
- 3 1/2 tbsp olive oil
- 2 tsp fine salt
- 1 cup tomato sauce
- to taste dried oregano
- to taste fine salt
- to taste olive oil
- to taste sugar
- 9 oz cooked ham
- 5 oz Asiago cheese (or Emmental slices)
- 1 puff pastry (rectangular, 5.8 oz (165 g))
Steps
For this recipe, I used sourdough starter, but if you don’t have it, you can use yeast. In this case, prepare a starter by putting 1.7 oz (50 ml) of warm water taken from the total, crumbling the yeast, adding sugar and two tablespoons of flour, again taken from the total. Stir and let it sit for a few minutes until the yeast is activated.
If you have sourdough starter, refresh it before use and let it sit for about half an hour.
At this point, add the starter or sourdough starter to the flour, pour in the water and oil, and start kneading. Now add the salt.
Using yeast, the dough will rise in two to three hours.
If using sourdough starter, consider a rising time of about 10-12 hours.
Once risen, spread the dough on a buttered baking sheet, oil the surface, cover with plastic wrap, and let rise for a few more hours.
Season the tomato sauce with oil, oregano, salt, and a little sugar. Spread it evenly over the dough. Now add slices of ham and then slices of Asiago.
Place the puff pastry on top, after slightly stretching it with your hands or a rolling pin, to cover the entire surface of the pan. Make sure it adheres well to the edges, trying to close the entire circumference.
Brush with a bit of oil, bake at 356°F (180°C) for about 30-35 minutes.
Tips and Suggestions
In the recipe, I indicated the two versions, with or without sourdough starter. If using sourdough, rising times are longer, while with yeast it will be faster.
Alternatively, you can try a delicious pizza:
