Neapolitan Parigina

Method

1. Prepare the pizza dough: in a mixer, combine flour, sugar, salt, oil, fresh yeast, and water. Knead until a soft and smooth dough forms.
2. Place the dough in a lightly floured bowl, cover with plastic wrap and a cloth, and let rise until doubled in size.
3. After rising, turn the dough out onto a floured surface. Divide into two pieces: one larger and one smaller.
4. Gently stretch each piece with your hands, brush with olive oil, and place on two baking trays. Cover with plastic wrap and let rest for 20-30 minutes.
5. After resting, fully stretch the dough on the trays.
6. Spread blended tomatoes over both bases.
7. Fill: on the larger base, place mozzarella and cooked ham; on the smaller base, spread 'nduja and grate caciocavallo on top.
8. Cover each base with a sheet of puff pastry, prick with a fork.
9. Brush the surface with beaten egg.
10. Bake in a preheated static oven at 200°C, placing the rack on the lowest position. Bake for 20 minutes, then continue for another 5 minutes using only the bottom heat.
11. Remove from oven and serve hot.