Parisian: the recipe for typical Neapolitan rustic pizza

How to prepare Parisians

Step 1

Mix the flours in a bowl1.

step 2

Add the crumbled yeast2.

step 3

Pour the water3.

Step 4

Add the oil4.

Step 5

Stir briefly with a wooden spoon5.

Step 6

Finish with salt6.

Step 7

Continue kneading on the work surface until you have a smooth and homogeneous dough7.

Step 8

Place in a bowl, cover with cling film8and leave to rise in a warm place for about an hour and a half.

Step 9

After the resting time, roll out the dough with a rolling pin on a sheet of baking paper9.

Step 10

Pour the dough into the mold and spread it carefully with your hands until it covers the entire surface10.

Step 11

Cut the provola into slices11.

Step 12

Place the tomatoes in a fine-mesh sieve and let them drain for at least half an hour12.

Step 13

Crush the tomatoes with a fork13. Season with a dash of oil and a pinch of salt.

Step 14

Sprinkle the dough with the peeled tomatoes14.

Step 15

Distribute the ham slices on top15.

Step 16

Complete with the Provola slices16.

Step 17

Unroll the puff pastry roll and, if necessary, roll it out to the same size as the pan17.

Step 18

Prick the dough with the tines of a fork18.

Step 19

Transfer it to the pizza19and seal the edges well.

Step 20

Beat the egg in a bowl20.

Step 21

Add the milk21and beat well.

Step 22

Spread the resulting emulsion over the surface of the dough22.

Step 23

Bake in the oven at 200 °C for about 20 minutes, until the surface is golden brown and the pizza is well baked.23.

Step 24

After the cooking time is up, take the Parisian out of the oven and cut into squares24.

Step 25

Bring to the table and serve hot25.

storage
The Parisian is excellent when freshly baked and is very spicy and stringy. If you have any leftovers, you can store them in the fridge for 1-2 days , covered with cling film . It can also be frozen