In a large bowl, combine flour, water, dry yeast, and olive oil. Stir until just mixed, then add salt and incorporate it evenly. Cover the bowl with a damp tea towel and allow the dough to rise at room temperature for 1 hour. The dough should become puffier and relaxed.

With wet hands, gently stretch the dough in the bowl and fold it onto itself. Cover again and allow it to rest for 30 minutes. Repeat the stretching and folding process one more time. Cover and let it prove until more than doubled in size, approximately 45 minutes.

Preheat your oven to 200°C (180°C fan-forced). Line a 40 cm x 50 cm baking tray with baking paper. Ensure the puff pastry is thawed and ready to use.

Spread the risen dough evenly onto the lined tray. Top the surface with crushed, peeled tomatoes and season with salt. Drizzle with olive oil, then layer the treccia (a soft braided cheese) and ham on top.

Lay the puff pastry over the toppings, tucking in the edges to seal. Prick the pastry several times with a fork to allow steam to escape during baking. Brush the surface with beaten egg for a golden finish.

Place the tray in the preheated oven and bake for 35–40 minutes or until the puff pastry is golden brown and crisp.

Cut the Pizza Parigina into squares and serve hot, warm, or at room temperature.