Pizza Portafoglio

cook time:

29 hr 25 min

total time:

29 hr 25 min

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The first time I saw this pizza I thought to myself “what is this wired trend?”. But then I googled it and realized it’s very much a thing. This is the street food version of the beloved Neapolitan pizza in a to-go format. Translated from Italian, pizza portafoglio means ‘wallet pizza’ as it’s folded like a closed wallet. Simply make your pizza dough as you usually would, divide it into smaller balls, bake, and then fold it twice on its sides before serving! Everyone around you might think you’re crazy, but be confident—you’re enjoying pizza like a true Neapolitan!

Ingredients

For the dough:

  • 1.000 gr 00 flour
  • 640 ml water
  • 30 gr salt
  • 5 gr dry yeast

Ingredients

For the sauce:

  • 1 can whole San Marzano tomatoes
  • 1 garlic clove
  • ½ tsp sea salt

Ingredients

For the pizza:

  • 2 tbsp of the sauce
  • 2 tbsp mozzarella cheese
  • 2 ½ basil leaves
  • Extra virgin olive oil
  • Sea salt

Ingredients

For the flour mix:

  • 150 gr 00 flour
  • 150 gr semolina flour

Ingredients

For the dough:

  • 1.000 gr 00 flour
  • 640 ml water
  • 30 gr salt
  • 5 gr dry yeast

Ingredients

For the sauce:

  • 1 can whole San Marzano tomatoes
  • 1 garlic clove
  • ½ tsp sea salt

Ingredients

For the pizza:

  • 2 tbsp of the sauce
  • 2 tbsp mozzarella cheese
  • 2 ½ basil leaves
  • Extra virgin olive oil
  • Sea salt

Ingredients

For the flour mix:

  • 150 gr 00 flour
  • 150 gr semolina flour

Ingredients

For the dough:

  • 1.000 gr 00 flour
  • 640 ml water
  • 30 gr salt
  • 5 gr dry yeast

Ingredients

For the sauce:

  • 1 can whole San Marzano tomatoes
  • 1 garlic clove
  • ½ tsp sea salt

Ingredients

For the pizza:

  • 2 tbsp of the sauce
  • 2 tbsp mozzarella cheese
  • 2 ½ basil leaves
  • Extra virgin olive oil
  • Sea salt

Ingredients

For the flour mix:

  • 150 gr 00 flour
  • 150 gr semolina flour

Lets Start Cooking!

step 1

Starting with the dough- in a stand mixer add water, yeast, salt and flour. Set the stand mixer on slowest speed and knead for 12 minutes.

step 2

Remove the dough from the mixer to a bowl and let the dough rest for 30 minutes.

step 3

For the next 2 hours, every 30 minutes, perform a set of coil fold.

step 4

After 4 sets of coil fold, divide the pizza dough into 220-240 gr pieces and round each one into a tight ball. Place the balls in a container (with space from proofing) and place in the fridge for 24-72 hours.

step 5

Prepare the sauce- pour the whole tomato sauce to a bowl and mash with your hands, we want a rough texture so don’t blend the sauce.

step 6

Grate garlic clove to the sauce, add sea salt and mix until combined. The sauce can be done in advance, just make and keep in the fridge.

step 7

Remove the pizza dough from the fridge 2 hours before baking, allowing the pizza dough to get to room temperature.

step 8

30 minutes before baking, preheat your pizza oven to 420°F to 215°C.

step 9

Mix the flours together and transfer the pizza dough, one at a time to the flour, trying to keep the air in the dough without deflating it.

step 10

Open the pizza dough from the center out, leaving the edges puffed and untouched.

step 11

Add 2 tbsp sauce to the center of the opened dough and spread evenly. Add pieces of mozzarella cheese, 2-3 leaves of basil, drizzle olive oil, and sprinkle sea salt on top.

step 12

Gently and quickly, transfer the pizza to the peel and slide to the oven. Rotate and turn as needed. Total bake time should be 1:30-2 min.

step 13

Remove from the oven, let it cool down for 5 minutes, then fold twice on itself. Serve hot!!!

step 14

YASSS!

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