Name: Pizzette a portafoglio
Prep time: 1 h 20 min
Cook time: PT-485895H33M28S
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 1/4 tsp active dry yeast (or fresh yeast equivalent); 1 1/4 cups lukewarm water; 2 1/2 cups all-purpose or “00” flour; 2 tbsp olive oil; 1 tsp salt; 1/2 cup fresh tomato sauce (made from ripe tomatoes or good quality canned San Marzano); 8 oz fresh mozzarella, torn into small pieces; Fresh basil leaves (about 8-10 leaves)

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If you’ve ever wandered through the lively streets of Italy, you might have stumbled upon a delightful treat known as Pizzette a portafoglio. These small, foldable pizzas are a perfect bite of authentic Italian street food, bursting with flavor and easy to enjoy on the go. Combining the perfect balance of soft dough, tangy tomato sauce, and melted cheese, Pizzette a portafoglio offers a genuine taste of Naples that’s beloved throughout Italy and beyond. Whether you’re craving a quick snack or a flavorful appetizer, this recipe brings the heart of Italian tradition right to your kitchen.

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Why You’ll Love This Recipe

A true street food experience: Enjoy an authentic Italian favorite that people have loved for generations in Naples and beyond.
Easily portable and foldable: The unique fold-and-eat style makes it perfect for casual dining or on-the-go snacking.
Simple ingredients, big flavor: Each component highlights fresh, quality ingredients that showcase the best of Italian cooking.
Customizable to your taste: You can tweak toppings and sauces while staying true to the original style.
Great for gatherings: Perfect finger food for parties, picnics, or family dinners with minimal effort.

Ingredients You’ll Need

To make Pizzette a portafoglio, you’ll need just a handful of essential ingredients. Each plays a crucial role in building the perfect texture, vibrant flavor, and authentic look of this delicious Italian snack.

Flour: Use all-purpose or “00” flour for a soft but chewy dough that browns beautifully.
Yeast: Key for that light, airy dough—active dry or fresh yeast both work well.
Water: Lukewarm water activates the yeast and keeps the dough tender.
Olive oil: Adds rich flavor and a touch of softness to the crust.
Salt: Balances flavors while enhancing the dough and toppings.
Tomato sauce: Fresh, simple tomato sauce made from ripe tomatoes gives classic tang and brightness.
Fresh mozzarella: Melts perfectly for a creamy, mild topping that’s essential to authentic pizzette.
Fresh basil: Adds a fragrant, herbal pop that complements the tomato and cheese.

Variations for Pizzette a portafoglio

This recipe is wonderfully adaptable, encouraging you to make it your own. Whether you have dietary preferences, seasonal ingredients, or special cravings, these easy variations will keep things exciting without losing the essence of Pizzette a portafoglio.

Gluten-free dough: Swap standard flour for a gluten-free blend to accommodate dietary needs without sacrificing texture.
Vegan version: Use vegan mozzarella and olive oil-based tomato sauce to keep it plant-based yet delicious.
Different toppings: Experiment with mushrooms, olives, or spicy salami for an extra flavor burst.
Herb enhancements: Try oregano, thyme, or rosemary in addition to or instead of basil for new aromatic twists.
Mini dessert pizzette: Sweeten the dough slightly, then top with Nutella or fresh fruit for an outstanding sweet spin.

Pizzette a Portafoglio Authentic Italian Recipe

How to Make Pizzette a portafoglio

Step 1: Prepare the Dough

Start by dissolving yeast in lukewarm water, then combine it with flour, olive oil, and salt. Knead until you get a smooth, elastic dough, then cover and let it rise in a warm spot for about an hour or until doubled in size.

Step 2: Shape the Pizzette

After the dough has risen, divide it into small balls roughly the size of a golf ball. Roll each ball into a thin, round disk about 4 to 5 inches in diameter to keep that signature small pizzette size.

Step 3: Add the Toppings

Spread a thin layer of fresh tomato sauce on each disc, followed by small pieces of mozzarella and a fresh basil leaf or two. Keep toppings simple to maintain traditional flavors.

Step 4: Bake Until Golden

Preheat your oven to around 475°F (245°C). Place the pizzette on a baking sheet lined with parchment paper or a pizza stone for the best crust. Bake for 7–10 minutes or until edges turn golden and cheese melts bubbling.

Step 5: Fold and Serve

Once baked, quickly fold each pizzetta in half like a wallet (“a portafoglio” means wallet in Italian) while still warm, then serve immediately for that perfect handheld bite.

Pro Tips for Making Pizzette a portafoglio

Use “00” flour if possible: It gives the dough a delicate and chewy texture that’s hard to beat.
Don’t overload toppings: Keep sauce and cheese thin to ensure the pizzette fold easily without tearing.
Work quickly when folding: Warm pizzette fold better, so fold as soon as they come out of the oven.
Use a hot oven: A very hot oven helps achieve a crisp crust and melted cheese in a short bake time.
Rest dough properly: Patience with rising time makes a noticeable difference in lightness and flavor.

How to Serve Pizzette a portafoglio

Garnishes

Fresh basil leaves or a drizzle of extra virgin olive oil elevate the flavors and add a fresh finishing touch to your pizzette. Sprinkle a bit of flaky sea salt or crushed red pepper flakes for an optional kick.

Side Dishes

Serve with a simple mixed green salad, marinated olives, or a light Italian antipasto platter for a complete, crowd-pleasing meal. They also pair wonderfully with a crisp white wine or a sparkling Italian soda.

Creative Ways to Present

Arrange pizzette stacked in a rustic basket lined with parchment paper or serve on a wooden board alongside dipping sauces like garlic-infused olive oil or aged balsamic vinegar for extra flair and flavor.

Make Ahead and Storage

Storing Leftovers

Pizzette a portafoglio are best enjoyed fresh, but leftover pieces can be stored tightly wrapped in the refrigerator for up to 2 days while maintaining decent texture and flavor.

Freezing

To freeze, bake the pizzette first then allow to cool fully. Wrap individually or in batches inside airtight containers or freezer bags and freeze for up to 1 month.

Reheating

Reheat frozen or refrigerated pizzette in a preheated oven at 350°F (175°C) for about 5 to 7 minutes until warmed through and crisp again. Avoid microwaving to prevent sogginess.

FAQs

What does “a portafoglio” mean in Pizzette a portafoglio?

The term “a portafoglio” refers to the way the pizzette are folded like a wallet, making them easy to eat on the go as street food.

Can I make the dough without yeast?

Yeast is essential to achieve the authentic lightness and texture of pizzette, so skipping it isn’t recommended if you want traditional results.

What cheese works best for Pizzette a portafoglio?

Fresh mozzarella is classic for its creamy melt and mild flavor, but you can also try fior di latte mozzarella for a similar effect.

Are pizzette always served folded?

While “a portafoglio” style means folded like a wallet, pizzette are sometimes served open-faced as well—folding makes them convenient for street eating.

Can I use canned tomatoes for the sauce?

Yes, good quality canned San Marzano tomatoes make an excellent base for authentic tomato sauce if fresh tomatoes aren’t available.

Final Thoughts

There’s something truly special about Pizzette a portafoglio that captures the essence of Italian street food—simple, flavorful, and joyfully shareable. From the first warm bite to the last folded crust, this recipe brings warmth and tradition into your kitchen. Give it a try and discover why these tiny pizzas have stolen hearts across Italy and around the world.