Description
Pizzette a portafoglio are authentic small, foldable Italian street pizzas from Naples, featuring a soft, chewy dough topped with tangy tomato sauce, fresh mozzarella, and basil. Perfect as a portable snack or appetizer, this recipe brings traditional Italian flavors and a unique fold-and-eat experience to your kitchen.
Ingredients
Units
Scale
Dough 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
Toppings
- 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)
Instructions
- Prepare the Dough: Dissolve the yeast in lukewarm water. In a large bowl, combine the yeast mixture with flour, olive oil, and salt. Knead the mixture until smooth and elastic, then cover and allow it to rise in a warm place for about 1 hour or until doubled in size.
- Shape the Pizzette: After the dough has risen, divide it into small balls roughly the size of golf balls. Roll each ball into thin, round disks about 4 to 5 inches in diameter to keep the authentic small pizzette size.
- Add the Toppings: Spread a thin layer of fresh tomato sauce on each dough disk. Add small pieces of fresh mozzarella and place one or two fresh basil leaves on top, keeping toppings light and simple.
- Bake Until Golden: Preheat your oven to 475°F (245°C). Arrange the pizzette on a baking sheet lined with parchment paper or on a pizza stone. Bake for 7 to 10 minutes, until the edges are golden and the cheese is melted and bubbling.
- Fold and Serve: While still warm, fold each pizzetta in half like a wallet (“a portafoglio”) and serve immediately for a convenient handheld snack.
Notes
- Use “00” flour if possible for a delicate, chewy dough texture.
- Do not overload toppings; keep sauce and cheese thin to ensure easy folding without tearing.
- Fold pizzette quickly while warm, as they fold better and maintain shape.
- Use a very hot oven for a crisp crust and perfectly melted cheese.
- Allow the dough to rise properly for best lightness and flavor.
Nutrition
- Serving Size: 1 pizzetta
- Calories: 150
- Sugar: 2g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg