Fugazzeta — Print Recipe — The Culinary Codex

A thick, doughy pizza stuffed with a generous layer of mozzarella cheese between two layers of dough, topped with heaps of sliced onions. A Buenos Aires pizzeria classic.

Ingredients

500g bread flour
10g instant yeast
1 teaspoon sugar
1.5 teaspoons salt
2 tablespoons olive oil
300ml warm water
400g mozzarella cheese, sliced
3 large onions, thinly sliced
1 tablespoon olive oil for onions
Dried oregano

Instructions

1 Mix flour, yeast, sugar, and salt. Add olive oil and warm water gradually, kneading for ten minutes until you have a soft, elastic dough. Cover and let rise for one hour until doubled.
2 While the dough rises, cook the sliced onions slowly in olive oil over low heat for twenty minutes until soft and sweet but not browned. Season with salt.
3 Divide the dough into two portions, one slightly larger. Roll the larger piece and line a greased pizza pan, letting the edges drape over the sides. Layer all the mozzarella slices over the dough.
4 Roll the smaller piece of dough and place it on top of the cheese, pressing the edges together to seal. Spread the cooked onions evenly over the top. Drizzle with olive oil and sprinkle with oregano.
5 Bake at 220C for twenty to twenty-five minutes until the crust is golden and the cheese inside is melted. Let rest for five minutes before slicing.

Did You Know?

Argentine pizza is deliberately thicker and cheesier than Italian pizza. Buenos Aires has more pizzerias per capita than any city in the world, and fugazzeta is considered the most Argentine of all pizza styles.