Despite its name, Parisian pizza is an irresistible leavened specialty from the Neapolitan tradition. A staple of Neapolitan rotisseries, it combines a soft, well-leavened pizza base with a filling rich in tomato, cooked ham and melty provolone, all topped with a golden, crispy layer of puff pastry.
The contrast between the dough’s softness and the pastry’s flakiness makes this dish truly special, perfect for a buffet, a casual dinner or a celebration. It’s a simple but delicious recipe that wins everyone over at the first bite. Make it yourself, cut it into squares and you’ll see it disappear fast!
Here are some other tasty recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All seasons
- Energy 527.87 (Kcal)
- Carbohydrates 59.80 (g) of which sugars 1.49 (g)
- Proteins 19.79 (g)
- Fat 24.52 (g) of which saturated 7.32 (g)of which unsaturated 12.41 (g)
- Fibers 2.78 (g)
- Sodium 977.67 (mg)
Indicative values for a portion of 160 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
Ingredients
- 4 cups type 0 flour (or pizza flour) (or pizza-specific flour)
- 1 1/2 + 1 tbsp cups water
- 2 1/3 tbsp extra-virgin olive oil
- 1 3/4 tsp fine salt
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 cup tomato passata (about 220 g)
- 7 oz provola (or scamorza)
- 5 1/4 oz cooked ham
- 1 roll puff pastry (rectangular)
- 1 egg (for brushing)
- extra-virgin olive oil
- oregano
- salt
Tools
- Baking pan
- Stand mixer
- Bowl
- Pastry brush
Preparation
Start by making the pizza dough: put the flour and the dry yeast into the stand mixer, then pour the water in a steady stream while mixing with the dough hook.
Adjust the amount of water according to the flour’s absorption; you may need to use a little less.
Then add the salt and the extra-virgin olive oil. Continue kneading for a few minutes until you obtain a smooth, soft and slightly sticky dough.
Cover the bowl with plastic wrap and let it rise in a sheltered place (for example, inside a switched-off oven) until the dough has more than doubled in volume.
It will take about 2 hours, but times vary depending on ambient temperature and humidity.
When ready, spread the dough into a baking pan that has been lightly oiled and dusted with a little flour (or semolina).
Let it rise again for about 30-40 minutes, always protected from drafts and temperature changes (1).Meanwhile, put the tomato in a small bowl, add salt, oregano and a little oil, and mix.
Slice the provola into thin slices.
At the end of the rise, spread the tomato sauce over the dough, leaving the edges free (2). Add the cooked ham and the provola slices (3).
Cover everything with the puff pastry and seal the edges well. If the pastry is slightly smaller, roll it out a little with a rolling pin so it fits.
Prick with a fork and brush with the beaten egg (4).
Place the Parisian pizza in a preheated oven at 428°F, on the lowest rack, and bake for about 30 minutes, or until the base is dry and the puff pastry is golden.
Adjust cooking times and mode (conventional or convection) according to your oven’s characteristics.
The Parisian pizza is ready. Remove it from the oven and let it cool for a few minutes before cutting… enjoy!
Tips and notes
You can reduce the amount of yeast if you decide to extend the rising time. Use a flour suitable for pizza, such as type 0, manitoba or a dedicated mix.
If you prefer a lower pizza, reduce the dough quantities proportionally by using 400 g of flour as the base for the calculations.
FAQ (Questions and Answers)
How should I store Parisian pizza?
Leftovers can be stored in the refrigerator for 1-2 days, or frozen for longer storage. Reheat them in the oven when needed.
