📝 About This Recipe
Straight from the bustling alleys of Naples, Pizza a Portafoglio is the ultimate expression of Italian street food. This 'wallet' pizza is slightly smaller than a standard round, folded twice into a triangle to be eaten on the go while keeping the molten heart of tomato and mozzarella trapped inside. It’s a sensory masterpiece—soft, charred, and fragrant with the aroma of wood-fired dough and fresh basil.
🥗 Ingredients
The Dough (Il Impasto)
- 500 grams Tipo 00 Flour (high protein, finely milled)
- 325 ml Water (room temperature, filtered)
- 15 grams Fine Sea Salt
- 1.5 grams Fresh Yeast (or 0.5g of Active Dry Yeast)
The Toppings
- 400 grams San Marzano Tomatoes (canned, crushed by hand)
- 250 grams Fior di Latte Mozzarella (cut into batons and drained of excess moisture)
- 30 ml Extra Virgin Olive Oil (high quality)
- 12-15 pieces Fresh Basil Leaves (hand-torn)
- 30 grams Pecorino Romano (finely grated)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the yeast into the water. Gradually add about 10% of the flour and mix by hand to create a thin batter.
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2
Add the sea salt and continue adding the remaining flour gradually, mixing with your hands until a shaggy dough forms.
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3
Transfer the dough to a clean surface and knead for 10-15 minutes until it is smooth, elastic, and reaches a temperature of around 23°C (73°F).
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4
Cover the dough with a damp cloth and let it rest at room temperature for 2 hours for the initial fermentation.
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5
Divide the dough into 6 equal portions (approx. 140-150g each). Roll them into tight, smooth balls (panetti) and place them in a proofing box.
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6
Allow the balls to rise at room temperature for 6-8 hours, or in the refrigerator for 24 hours for better flavor development (bring to room temp 2 hours before baking if refrigerated).
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7
Preheat your pizza oven to 450°C (850°F). If using a home oven, use a pizza stone and preheat at its highest setting for at least 45 minutes.
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8
Gently stretch a dough ball on a floured surface into a circle about 20-22cm in diameter. This is slightly smaller than a standard pizza to ensure it remains foldable.
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9
Spread a small ladle of crushed San Marzano tomatoes in the center, leaving a 1-inch border for the crust (cornicione).
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10
Add a few pieces of fior di latte, a sprinkle of Pecorino, a leaf of basil, and a thin drizzle of olive oil.
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11
Slide the pizza onto a peel and launch it into the oven. Bake for 60-90 seconds, rotating once, until the crust is puffed and 'leopard-spotted' with char.
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12
Remove the pizza and immediately place it on a sheet of food-grade brown paper or parchment.
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13
While still hot and soft, fold the pizza in half, then in half again to form a triangle. Wrap the bottom in the paper to hold it together.
💡 Chef's Tips
Use 'Fior di Latte' instead of Buffalo Mozzarella as it is less watery, preventing a soggy fold. The dough must be very soft; do not over-flour your work surface or the pizza will be too stiff to fold. Authentic 'Portafoglio' is smaller than 'Pizza al Piatto'—keep your rounds to about 20cm so the fold is manageable. Fold the pizza within 30 seconds of leaving the oven while the crust is still pliable and the steam is trapped inside. If using a home oven, use the broiler setting for the last 2 minutes to get that essential charred spotting.
🍽️ Serving Suggestions
Pair with a cold, crisp Italian Lager or a Peroni for the authentic street experience. Serve with a side of 'Frittatina di Pasta' (fried pasta balls) for a full Neapolitan fry-shop vibe. A glass of lightly sparkling Gragnano red wine is the traditional local pairing. Follow with a strong espresso to cut through the richness of the cheese and oil. Always serve wrapped in paper—no plates or cutlery allowed for this dish!