Parisian pizza of the Neapolitan tradition (photo step by step)

If you ever went to Naples, you can’t not have tasted the parisian pizza of the Neapolitan tradition. It is a super tasty rustic pizza made it with two different doughs: the pizza dough and the puff pastry dough and, in the middle, some tomatoes sauce, baked ham and caciocavallo or provola cheese. I can really assure that it is something really tasty. I used the puff pastry that I bought in supermarket but, if you have time and want to do it, you can also do it by yourself. The puff pastry that I bought was a little bit small, so I had to use two of them. Of course, the fill of the original recipe it is made like this, but you can fill it with whatever you prefere the most. It was said that the name of “parisian” come from “for the queen”, because this Neapolitan queen had this pizza that was just made for her.

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Rest time5 Hours
  • Cooking time25 Minutes
  • Serving10
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityEvergreen



4 cups flour
2 cups water
4 tablespoons extra-virgin olive oil
1 teaspoon fresh brewer’s yeast
1 teaspoon salt


16 tomato sauce (you can already add some salt and a spoon of oil on it)
5 ounces baked ham
10 oz cheese (caciocavallo (or provola cheese), to cover)
10 oz puff pastry ( One yolk (to brush))



First of all, let’s make the pizza dough: in a cup, melt the brewer’s yeast with some water.

Add the oil.

Add the flour.

With the hands, start to amalgamate the flour.

When the water will have absorbed all the flour, add the salt.

Continue to work it until you will have a soft and smooth dough.

Create a ball with it.

Cover the cup with some film and let your dough bump up for 5 hours.

After 5 hours, roll out the dough on the work surface with a rolling pin.

Roll our until you will have covered all the mold covered with baking tray.

With the hands, smash some tomatoe sauce on the top of it.

Cover your pizza dough with the tomatoe sauce but leave the edges of it.

at this point, add the baked ham and the provola cheese.
14) Cover with the paper of puff pastry. Mine was too small, so I had to use more of it. I suggest you to buy a bigger puff pastry.

) prick the puff pastry and brush it with the egg.Cook your parisian in the lower part of the oven for the first 15 minutes at 392 degrees and other 20 minutes in the middle of it.
Let it cool a little bit and serve your parisian pizza of the Neapolitan tradition.

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Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen.

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