Pizza a Portafoglio

Name: Pizza a Portafoglio
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 500 g tipo 00 flour; 325 ml lukewarm water; 12 g Fine sea salt; 2 g Fresh yeast; 400 g san marzano canned tomatoes; 250 g fior di latte cheese; 12 leaves fresh basil leaves; 20 ml Extra virgin olive oil; 30 g semolina flour

A classic Neapolitan street pizza, made smaller than usual, topped with tomato, fior di latte, and basil, then folded into quarters to eat by hand.

🇮🇹Italy· Campania

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 490 kcal

Ingredients

0 of 9 gathered

Servings

500 g tipo 00 flour — finely ground Italian wheat flour
325 ml lukewarm water — around 20-22 degrees C
12 g Fine sea salt — dissolved into the mix
2 g Fresh yeast — lievito di birra fresco, or 1g instant dry yeast
400 g san marzano canned tomatoes — whole peeled tomatoes, crushed by hand
250 g fior di latte cheese — fresh cow milk mozzarella, sliced and drained
12 leaves fresh basil leaves — torn whole leaves
20 ml Extra virgin olive oil — for drizzling before baking
30 g semolina flour — for dusting and stretching

Equipment

•Pizza stone or heavy baking sheet
•Mixing bowl
•Pizza peel or flat wooden board
•Greaseproof paper sheets

Nutrition

Per serving, approximate

Calories: 490 kcal
fat: 16 g
carbs: 68 g
fibre: 4 g
protein: 19 g
calories: 490 kcal

Instructions

1
Dissolve the yeast in the lukewarm water inside a large mixing bowl.
2
Gradually add most of the flour, then mix in the fine sea salt and remaining flour.
3
Knead the dough on an un-floured surface for ten minutes until smooth and elastic.
4
Cover the bowl with a damp cloth and rest at room temperature for two hours.
5
Divide into four equal balls, place in a covered tray, and prove for four to six hours.
6
Crush the canned San Marzano tomatoes by hand with a pinch of salt in a bowl.
7
Preheat the oven with a pizza stone inside to maximum heat, at least 250°C.
8
Gently stretch one dough ball on semolina into a small circle roughly twenty centimetres wide.
9
Spread two tablespoons of crushed tomatoes, then top with fior di latte, basil, and olive oil.
10
Slide the pizza onto the hot stone and bake for five to seven minutes until blistered.
11
Transfer the hot pizza onto greaseproof paper, fold once in half, then fold into quarters.

Chef's tips

Drain your fior di latte thoroughly on kitchen paper before using to prevent a soggy centre. Stretch the dough entirely by hand without a rolling pin to preserve air bubbles inside the rim. Fold the pizza whilst it is still piping hot so the crust bends smoothly without cracking.

Ingredient substitutions

fior di latte cheese → low-moisture block mozzarella, shredded, though the texture is slightly firmer
San Marzano canned tomatoes → good quality canned plum tomatoes crushed with a pinch of salt

Storage

Best eaten immediately hot from the oven; keep unbaked dough balls chilled for up to two days.

Reheating

Reheat un-folded leftovers on a hot dry frying pan or in a 200°C oven for four minutes.

Common mistakes to avoid

•Stretching the base too large, which makes the pizza impossible to fold and eat comfortably.
•Using overly wet mozzarella that leaves a pool of liquid on the dough.
•Letting the baked pizza cool completely before attempting to fold it into quarters.

Serving suggestions

Wrap in folded brown paper and serve immediately on the go.Accompany with a cold Italian lager or sparkling mineral water.Dust with grated pecorino or Parmigiano-Reggiano before folding.