Parigina Napoletana Sheet Pan Pizza Fil

• загальний час: 3 hours 35 minutes

Інгредієнти

Both doughs are homemade but store-bought dough works fine.

Pan sheet size 9x13

Напрямки

Bake at 450F for 35min, if the top begins to brown, cover with foil for the remaining baking time. The pizza is ready when lightly golden underneath. If after this time the bottom is still uncooked you can transfer to a pizza stone or steel plate for a faster cooking.

Filling:

Tomato sauce #mezzettamakesitbetta

Provolone

Prosciutto (or preferred ham)

Topping:

1 Egg yolk mixed with heavy cream or milk for brushing before baking

Sprinkle dry oregano after baking

Pizza dough: (sourdough)

200gr pizza flour

160gr water

30gr sourdough levain

4gr salt

3 hours bulk, 48h cold retard

Homemade Puff pastry:

120gr All-purpose flour

115gr unsalted cold butter (cubes)

1/2 tsp Salt

5 gr water

Steps on my highlights, look for “Bourekas”