Pizza a portafoglio | Crispy Neapolitan cheese pizza
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30 min
Quick
Kifli Kukták
A nápolyi utcák legnépszerűbb street food étele a Pizza a portafoglio: forró kemencében hólyagosra és puhára sült vékony olasz pizza, amelyet krémes mozzarella, karakteres füstölt sajt és parmezán olvasztott elegye borít. Közvetlenül sütés után kétszer félbehajtják, így a finom, nyúlós sajtok és az illatos bazsalikom a rétegek közé záródnak – ellenállhatatlan és melegen tálalva tökéletes őszi finomság!
Preparation method
Mix the granulated sugar and dried yeast into the lukewarm water, then let it bloom for 5-10 minutes. In a large bowl, mix the all-purpose flour and fine salt, then pour in the yeast mixture and half of the extra virgin olive oil (1 tablespoon).
Knead the dough until elastic and shiny (about 8-10 minutes by hand). Lightly grease a bowl with a little oil, place the ball of dough inside, cover with a kitchen towel, and let rise at room temperature for 60 minutes until doubled in size.
Preheat the oven to the highest possible temperature (250°C), using conventional top and bottom heat or convection. If you have a pizza stone or baking sheet, preheat that in the oven as well.
Chef's tip
Fold the pizza immediately after taking it out of the oven while still hot, as the dough is still soft and pliable at this point, and the hot cheese enclosed between the layers stretches creamily.
According to Neapolitan street food tradition, folded pizza is eaten by hand on the go from a paper pouch - a perfect autumn comfort food for get-togethers with friends as well.
Ingredients
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