Neapolitan Parigina

Method

1. Put the flour, yeast, sugar, and part of the water (about 280 ml) in the mixer bowl and start kneading.
2. Add the salt, then gradually add the remaining water.
3. When the dough is smooth, add the oil slowly.
4. Let the dough rest in the bowl, then transfer to a work surface, fold, and form a ball.
5. Place the dough in a container, cover, and let rise for 3-4 hours.
6. After rising, transfer the dough to a surface dusted with semolina or flour. Gently stretch with your fingertips into a rectangular shape, using hands or a rolling pin to avoid deflating.
7. Grease a baking tray and transfer the dough carefully, adapting it without tearing.
8. Let the dough rise in the tray for about an hour.
9. Meanwhile, crush the peeled tomatoes.
10. Fill the base with the tomato, slices of cooked ham (abundant), and caciocavallo (or dry mozzarella).
11. Cover everything with ready puff pastry (about 1.5 rolls), adapting it and sealing the edges with a fork.
12. Brush the surface with beaten egg and prick the puff pastry with a fork.
13. Bake in a preheated ventilated oven at 180°C for about 40 minutes.