TwoMamas Pizza Parigina

This is our version of the Neapolitan Pizza Parigina. the original version has a layer of puff pastry on top, but we kept it simple and used a yogurt sourdough savoury brioche dough for both layers. It is lovely when just out of the oven, or cold.  It is ideal for picnics, as the filling is inside, no sticky fingers at the end!

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Savoury brioche:

600g strong white flour
300g natural yogurt
150g sourdough starter
50g butter at room temperature
40g caster sugar
2 eggs
1 tsp salt
Cold water if needed

Filling:

1 tin of finely chopped tomatoes
Grated mozzarella
Ham
Oregano
Olive oil

Method:

In the morning refresh 100g of starter.
At 8 pm, make the dough. In a planetary mixer add all ingredients a part from  salt and butter.
Work to a smooth and elastic dough. Then add the salt and the butter and work again until the dough is wrapped around the hook and is  smooth and elastic. A bit of could water can be added if the dough requires it. Prove  the dough overnight (or until doubled in size).

In the morning divide the dough in two. Roll out half of the dough on a lightly floured work surface in a rectangular shape, as big as your oven tray.  Line the oven tray with the dough and leave any excess overhanging.

Spread the finely chopped tomatoes on the dough, then sprinkle with a pinch of  salt and oregano. Add the grated mozzarella and cover with ham.

Roll out the second layer of dough and lay it on top. Press down to seal the edges, and cut the excess (which can be shaped into a roll and baked separately). Prove for a couple of hours.

Brush the parigina with olive oil , sprinkle with rock salt and bake  in a preheated oven at 200 C for about 25 minutes.