We prepare the pizza dough. For it slightly temper the water and we crumble the leaven in it. In a wide and deep container, mix the flour with the sugar and make a hole in the center. Pour the mixture of water and yeast inside, along with the oil.
We remove until we semi incorporate the ingredients. Then we add the salt and continue stirring. Then we move it to a clean surface and we knead for about 12 minutes or until a homogeneous mixture is obtained. Cover the container with a cloth and let it rise until it triples its volume (about 2 hours at 26-28ºC).
Meanwhile, cut the cheese into slices and, if you haven’t already done so, drain the tomatoes well and crush them. It is important that they remain as dry as possible so that the pizza base is not watery or soggy.
Once the dough is risen, spread it well on a 30×40 cm baking tray, previously greased with a little oil. If the dough shrinks, let it rest for a few minutes before continuing.
Cover the dough with the crushed tomato, without reaching the edge, the slices of ham and cheese. Place the sheet of puff pastry on top, which will have the same dimensions that the hole of the tray, and we press all the contour to seal.
Prick the entire surface with a fork and brush it with beaten egg. We cook the pizza parigina in the oven bottompreheated to 210ºC with heat above and below, for about 30-35 minutes or until the surface is golden.
Remove the tray from the oven and let the pizza rest a few minutes before cutting and serving. If there is any leftover piece, we can freeze it or store it in the fridge in an airtight container for a maximum of two days.