Pizza Parigina

Mix the yeast and sugar into the warm water (110 to 120, no hotter) in the stand mixer bowl and leave five minutes until foamy.

Add the salt and olive oil, fit the dough hook, and add the flour slowly while mixing; scrape down the sides and knead to a smooth, not sticky dough, adding a little flour if needed.

Knead briefly by hand on a floured board and form a smooth ball.

Place in an oiled bowl, cover tightly with plastic wrap and leave in a warm spot two and a half to three hours, until about three times its size.

Spread a couple of glugs of olive oil over the bottom of the pan.

Turn the dough out on a little flour, transfer to the pan and push it out with oiled hands; cover and let relax 20 to 30 minutes in a warm place.

Mix the passata with salt, pepper, garlic, oregano, red pepper flake and a squeeze of olive oil for a no-cook sauce.

Push the dough into the corners and leave a little border; spread the sauce without overloading it.

Cover with capicola, filling any holes, then provolone.

Roll out the puff pastry to take out the creases, lay it over the top (patching with a piece of a second sheet) and press the edges into a border.

Prick holes all over with a fork so it does not puff too much.

Beat the egg with a little milk and brush an even coat over the top so it browns.

Bake at 375 about 25 minutes until golden brown.