Pizza a Portafoglio with Spicy Salami
Category: Yeast Breads
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (0-type) | 750g |
| Water | 440g |
| Fine salt | 20g |
| Active dry yeast | 3g |
| Canned tomato pulp | 600g |
| Spicy salami | 200g |
| Mozzarella | 750g |
| Oregano | To taste |
| Extra virgin olive oil | 30g |
| Fine salt (for topping) | 10g |
Instructions:
Step 1: Preparing the Dough
To begin making the Pizza a Portafoglio, pour the flour into the bowl of a stand mixer or a large mixing bowl. Add the dry yeast and mix gently. Gradually add the water, allowing the flour to absorb the water before adding more. Wait until the previous water has been absorbed before adding the next portion. Once about 3/4 of the water has been added, include the 20g of fine salt. Continue adding the rest of the water slowly and mix until you achieve a smooth, homogeneous dough.
Step 2: Kneading the Dough
After all the ingredients have come together, remove the dough from the stand mixer and transfer it to a clean surface. Knead the dough for a few minutes by hand, working the dough to strengthen the gluten and ensure the dough is smooth and elastic.
Step 3: First Rising
Once kneaded, cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 1-2 hours in a warm place until it doubles in size.
Step 4: Dividing the Dough
When the dough has risen, transfer it to a floured surface and divide it into four equal portions using a dough scraper or your hands. Roll each portion into a ball. Once all portions are shaped, cover them again with a clean kitchen towel and let them rest for another 30 minutes.
Step 5: Preparing the Tomato Sauce
While the dough is resting, prepare the tomato sauce. In a medium bowl, pour the canned tomato pulp and season it with oregano to taste. Add the extra virgin olive oil and a pinch of salt, then mix well. Set the sauce aside.
Step 6: Shaping the Pizza
After the dough has rested, gently stretch each dough ball by hand on a floured surface, aiming to achieve a thickness of no more than half a centimeter. Work carefully so the dough remains soft and pliable. Transfer each piece onto a baking sheet that’s lightly greased with olive oil, gently pressing the dough into the shape of a small round.
Step 7: Assembling the Pizza
Using a spoon, evenly spread the prepared tomato sauce over each pizza base, leaving a border of approximately 1.5 cm around the edges. Spread the sauce in a circular motion to cover nearly the entire surface.
Step 8: Baking the Pizza
Place the baking sheets in a preheated oven at 250°C (482°F) for about 10 minutes on the bottom rack for a traditional static oven, or at 220°C (428°F) for 5 minutes in a convection oven.
Step 9: Adding Toppings
While the pizza is baking, slice the spicy salami into thin pieces. After the initial 10 minutes of baking, remove the pizza from the oven and add cubed mozzarella and pieces of the sliced salami evenly across the surface. Return the pizzas to the oven and bake for another 20 minutes in the center rack, ensuring the cheese melts and the crust turns golden.
Step 10: Serving the Pizza
Once the pizza is baked to perfection, remove it from the oven. Immediately fold each pizza in half, like a booklet, while it is still hot. This is the signature of Pizza a Portafoglio – a foldable, portable pizza perfect for eating on the go. Serve while still warm.
Enjoy your delicious homemade Pizza a Portafoglio with spicy salami, mozzarella, and a homemade tomato sauce!
This classic street food pizza offers a wonderful combination of flavors and textures. The crispy crust, melted mozzarella, and savory spicy salami come together to create a truly irresistible dish. Whether enjoyed as a quick snack or a meal, this pizza recipe is sure to impress friends and family alike.
