Parisian recipe of of 31-08-2009 [Updated on 05-04-2019]
The Parisian is a Neapolitan recipe: it is a mix between a pizza and a rustic one, because it has a soft base of pizza dough, a stringy filling of provola, cooked ham and tomatoes, and everything is covered with a crumbly layer of puff pastry. . Usually the Parisian is sold in Neapolitan bars and takeaways at all hours, along with mountain pizzas and other typical cottages of my city ... I love it! I dedicate this recipe to the small rotisserie that was in Via Mezzo Cannone in front of the entrance of the Federico II University of Naples, which cheered me up the lunches of my years at the university with its very good Parisian :)
Well, friends, after a long holiday break in Greece, and precisely in Corfu, I hope you appreciate my first experiment for the realization of the Parisian, good start of the week to all those who pass by here and a strong kiss to all those who read every day my blog and they leave me text messages just for a greeting, thanks;)
How to be a Parisian
Prepare the pizza dough by placing the flour in a heap with the yeast and water in the center.
Start kneading until all the water is absorbed.
Then add the salt and oil to the dough.
Knead until it forms a soft and homogeneous dough, then let the pizza dough rise indoors for 2 hours.
After the rising time has elapsed, roll out the pizza on a pastry board until you get a rectangular sheet about 3 mm high.
Sprinkle a pan with oil, then line it with the pizza dough.
Cover with the cooked ham.
Then add the tomatoes seasoned with salt and oil.
Finally add the provolone cut into thin slices.
Cover with a layer of puff pastry.
Seal the edges of the parisian well, brush with a little milk and prick the top sheet with the teeth of a fork.
Bake the Parisian in a preheated oven at 190 ° C and bake for about 30 minutes.
Let the parisian cool before cutting it into slices and serving it.
And here you can find the video recipe