Pizza Dough (sourdough)
- 200g pizza flour
- 160g water
- 30g sourdough levain
- 4g salt
- (3 hours bulk, then 48h cold retard)
Homemade Puff Pastry
- 120g all-purpose flour
- 115g unsalted cold butter, cubed
- ½ tsp salt
- 5g water
Filling
- Tomato sauce
- Provolone
- Prosciutto (or preferred ham)
Topping
- 1 egg yolk mixed with heavy cream or milk, for brushing before baking
- Dry oregano, to sprinkle after baking
Directions
- Make the sourdough pizza dough: mix the flour, water, levain, and salt; bulk ferment 3 hours, then cold retard 48 hours. (Store-bought pizza dough works fine too.)
- Make the puff pastry (see the creator's 'Bourekas' highlight for the lamination steps), or use store-bought.
- Line a 9×13 sheet pan. Stretch the pizza dough into the pan and layer on tomato sauce, provolone, and prosciutto.
- Cover with the puff pastry, sealing the edges. Brush the top with the egg yolk and cream wash.
- Bake at 450°F for about 35 minutes, until golden. If the top browns too fast, cover with foil for the rest of the bake; it's done when lightly golden underneath.
- Sprinkle with dried oregano after baking, slice, and serve.
From Klola on Instagram. A classic Napoletana sheet-pan pizza – tomato, provolone, and prosciutto under a flaky pastry top.
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