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.
