Pizza parigina (Neapolitan-style pizza sandwich)

Instructions

1. To make the pizza dough, combine the flour, yeast, olive oil and 400 ml of water in a large bowl and mix with a wooden spoon until the yeast is just combined. Add the salt and knead for 3–4 minutes until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a damp tea towel and set aside to rise at room temperature for 1 hour.
2. After this time, the dough will look puffier and more relaxed. Stretch it a little with wet hands (still in the bowl, no mess) and fold the top and bottom thirds into the centre, like folding a letter. Cover the bowl and set aside for 30 minutes, then repeat the stretching and folding one more time. Cover again and allow the dough to prove at room temperature for 45 minutes or until more than doubled in size.
3. Stick the squares of puff pastry together to form a 50 cm × 40 cm rectangle, place on a large tray and transfer to the fridge.
4. Preheat your oven to 200°C (180°C fan-forced). Line a 50 cm × 40 cm baking tray with baking paper.
5. Spread the pizza dough out on the lined tray, cover the surface with the tomatoes, season with a good pinch of salt and drizzle the olive oil over, then arrange the provolone and ham on top.
6. Take the puff pastry out of the fridge and use it to evenly top the pizza, tucking in the edges. Prick the pastry with a fork several times, to allow the steam to escape as it’s baking, and brush with the egg.
7. Bake the pizza for 35–40 minutes until the top is golden brown and the bottom is cooked through and golden. Cut into squares and serve hot, warm or at room temperature.