Pizza a Portafoglio is a type of pizza that originates from Italy and has a unique characteristic in that it can be folded like a wallet. Also known as “wallet pizza,” this dish is an integral part of Italy's culinary treasures.
A brief History
Pizza a Portafoglio was originally made by people in Naples, Italy. This city is considered the hometown of pizza, and this variation of the folded pizza is one of the innovations that has captivated the taste buds of many people. This typical food is served folded to half or even a quarter of its original size.
Usually the ingredients are made from wheat flour, water, yeast and salt. This dough is prepared carefully to achieve the perfect elasticity and taste. Fresh tomato sauce provides the perfect sour and sweet taste to complement the delicious pizza. The cheese melts perfectly, giving a savory and soft taste to every bite. Some variations use pepperoni, mushrooms, vegetables, or other ingredients to add variety in flavor and texture. If you want to make it yourself at home or to sell, here is the recipe and how to make it.
Ingredients ( 5 slices of pizza)
- Type 00 or 0 wheat flour: 540 gr (weak, 10/11% protein)
- Water: 350 gr
- Salt: 6 gr
- Yeast: 2 gr
- Olive oil: 10 gr (only for electric ovens)
Information
Double Zero wheat flour (00) Flour
The number "00" refers to the texture of the flour being very fine, so it is easy to roll to maximum thinness without breaking.
How to make:
1. Pour water into a bowl, and add yeast, dissolve it.
2. After that, add half the flour first and stir with a spoon until mixed well. How to stir by moving the spoon from the bottom to the middle. At first, the mixture will be creamy.
3. Add flour gradually or slowly so that the dough becomes denser, and in this process also add salt.
4. Stir while adding the remaining flour and you will see that the texture of the dough has become softer and denser.
5. If you have finished the flour and the dough is no longer sticky, let it rest in the container for 10 minutes. Cover with a bowl.
6. Once fermented, take and knead the dough by hand.
7. If you are using an electric oven, add olive oil when kneading the dough.
8. If the dough reaches a higher temperature, leave it alone. Continue kneading until smooth, then let rest for 20 minutes.
9. After 20 minutes, place the dough on a floured table.
10. Then, start folding: lift the dough from the edge to the middle.
11. Do it three times: it will strengthen the gluten structure. After three times folding, round the dough.
12. Put it back into the container, and cover with a lid or plastic cling wrap.
13. Put the mixture in the refrigerator for 8 hours for the fermentation process.
14. Remove and divide the dough weighing 180 grams. Then round it up.
15. Place the rounded pieces of dough in a closed container for 4 hours.
16. Time to make pizza. Flatten the dough on a kitchen table sprinkled with flour. Gently press with your fingers from the middle to the edges, turning the dough a few times using a slapping technique to stretch it further, or hit it with your fist.
17. When finished flattening, place it in a baking dish with topping. The classic ingredients used are tomato sauce, and a little fiordilatte. But you can add other ingredients and be more creative.
18. If using an electric oven whose temperature only reaches 250°C/480°F, preheat it 10 minutes before baking.
19. Place the pizza in the lower oven. Then, spray a little water into the oven and immediately close the lid. The steam produced will help moisten the dough.
20. After about 7 minutes, move the pizza to the top side of the oven, as close to the grill as possible. Add fiordilatte cheese, if you decide to make a classic Margherita, so that it melts without burning. This way, the crust will start to char. However, don't leave it too long, because it will burn.
21. After 3 minutes, remove the pizza from the oven. Wait until it is not too hot, then wrap it in parchment paper and immediately fold it in half or quarter size. Enjoy!
The folding advantage makes it easy to enjoy in the hand, allowing people to enjoy pizza without additional tableware.
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