Parigina Classica Recipe
Tomato sauce, mozzarella cheese, ham
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base and dough
Tomato sauce
Toppings
Method
Base and dough
- 1
Prepare oven and dough
Preheat the oven to 250°C (480°F) with a pizza stone or heavy baking sheet inside for at least 30 minutes. If using homemade dough, divide into desired portions (this recipe assumes one medium Parigina) and let rest at room temperature 20–30 minutes before stretching. If using store-bought, remove from refrigerator 20 minutes before baking.
- 2
On a lightly floured surface, stretch or roll the dough to a roughly 30 x 30 cm (12 x 12 in) rectangle or a circle depending on your pan. Transfer the stretched dough to a piece of parchment paper or a lightly oiled baking sheet for easier handling.
Tomato sauce
- 3
Make quick sauce
In a small saucepan, heat 1 tbs olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, salt, pepper and optional sugar. Stir, bring to a gentle simmer and cook 6–8 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.
- 4
Spread a thin, even layer of the warm tomato sauce over the stretched dough, leaving a 1–2 cm (1/2 in) border for the crust.
Toppings
- 5
Assemble
Distribute shredded or sliced mozzarella evenly over the sauced dough, covering most of the surface but keeping the crust edge clear.
- 6
Arrange slices of cooked ham over the mozzarella in an even layer. If you prefer smaller pieces, tear or roughly chop the ham before placing.
- 7
Sprinkle grated Parmesan or Pecorino over the top for added flavor (optional).
- 8
Bake
Slide the pizza (on parchment or baking sheet) onto the preheated stone or baking sheet. Bake at 250°C (480°F) for 8–12 minutes, or until crust is golden and cheese is melted and bubbling. Baking time will vary with oven and thickness of dough—watch closely starting at 7 minutes.
- 9
Finish and serve
Remove pizza from oven. Let rest 1–2 minutes, then brush the crust lightly with 1 tsp olive oil. Scatter fresh basil leaves on top if using. Cut into 6–8 slices and serve hot.
