La Parigina

[GumbaWill]

La Parigina. Neapolitan stuffed pizza.

What is special about Parmigina? Pizza dough on the bottom puff pastry on top.
Everything is on point. I just need to fill the canolii. I even got the kitchen back in order. Thank the Lord, for dishwashers!

[fugo]

Looks great! Will be giving this a try for sure. Can you post any more details?

[GumbaWill]

Looks great! Will be giving this a try for sure. Can you post any more details?

I can. Enjoy the back story and formula.

https://www.tavolartegusto.it/ricetta/parigina-pizza-parigina/

[fugo]

So, I made this. I used a 430g 68% same-day dough with one of Walter's 12x12 pans. I alternated rows of prosciutto and hot capicola.  I cut the 12x12 into 6 pieces so I'd get some of each meat.  Two pieces were great for dinner with some extra sauce to dip in and I've been enjoying the others cold for lunch. It is very different than pizza, more like a cross between a pizza and a sandwich or panini. I've been to Italy several times and it totally brings me back to things I'd had at a bar or cafe.  Thanks for turning me on to this, Will. I will be experimenting with different meats, ferments, etc. I really liked it and will add this to my rotation.