Pizza Fugazzeta

The story

Fugazzeta developed in Buenos Aires from fugazza, the local interpretation of Ligurian focaccia with onions. The stuffed version added a generous layer of mozzarella between two rounds of dough, reflecting the city’s distinctive pizzeria tradition. It is famous for excess in the best sense: a tall airy crust, a molten cheese centre and a thick crown of soft browned onions. Oregano and olive oil keep the richness aromatic. Fugazzeta is central to Buenos Aires pizzerias, particularly the standing counters and old establishments of Avenida Corrientes. It is commonly eaten by the slice with a glass of moscato.

Ingredients

• Main
• 250 gram bread flour
• 3.5 gram yeast
• 150 millilitre water
• 1 tablespoon olive oil
• 250 gram mozzarella
• 1.5 piece onionsthinly sliced
• as needed oregano
• to taste to taste salt

Method

1. Make and prove the dough

   Mix bread flour, yeast, salt, water and olive oil into a soft dough. Knead until smooth, then prove until doubled and airy.

   Look for: Dough should spring back slowly when pressed. Tip: A slightly oily dough suits Buenos Aires-style thick pizza. Avoid: Under-proved dough bakes dense.

2. Prepare the onions

   Slice onions very thinly and season with salt, oregano and a little oil. Let them soften while the dough proves.

   Look for: Onions should be thin and flexible. Tip: Do not caramelise heavily; fugazzeta wants sweet pale onion. Avoid: Thick raw onion stays harsh after baking.

3. Fill generously

   Oil a deep tray, stretch the first dough layer, add plenty of mozzarella, then seal with the second layer. Press edges firmly.

   Look for: The top layer should seal the cheese inside. Tip: Use low-moisture mozzarella for a cleaner molten centre. Avoid: Leaky edges let cheese escape and burn.

4. Bake hot

   Top with onions and bake at 230°C until the base is crisp, the cheese molten and the onions golden at the edges.

   Look for: Crust should be golden with bubbling cheese inside. Tip: Preheat the tray or stone if you want a crisper base. Avoid: A cool oven makes the pizza heavy and pale.

5. Rest and slice

   Rest for 5 minutes before slicing into thick squares or wedges.

   Look for: Cheese should stretch but not flood out. Tip: Serve with oregano and a little olive oil. Avoid: Cutting immediately loses the filling.

Nutrition

per serving

Estimated from recipe type and ingredient list; review before publishing formal nutritional claims.