Fugazzeta Pizza

Fugazzeta Pizza 

Fugazzeta is a deliciously indulgent Argentine pizza that blends Italian tradition with local flair. Originating in Buenos Aires and developed by Italian pizza  immigrants, Fugazzeta is an offshoot of fugazza, which itself is the Argentine interpretation of Italian focaccia topped with onions. What sets fugazzeta apart is its decadent cheese-filled center—essentially a stuffed version of fugazza. The pizza is thick, cheesy, and topped with sweet caramelized onions, creating a bold combination of rich dairy and aromatic, slightly sweet toppings. It's a proud part of Argentina’s vibrant pizza culture, which is known for its unique, hearty style.

Often featured among popular food recipes on platforms like Cookpad,  fugazzeta is a cherished dish in pizzerías porteñas (Buenos Aires pizza joints). Especially beloved by the home cook worldwide, this Argentine classic is known for its gooey, melty mozzarella core and crispy, chewy crust. Typically baked in a round or rectangular pan resembling a deep-dish pie, fugazzeta skips the tomato sauce and instead layers on generous amounts of cheese, sweet onions, and sometimes a sprinkle of oregano or olives.. A well-made fugazzeta pizza  offers a satisfying balance of soft interior and crunchy edges, making it a must-try dish for pizza lovers looking to explore South American interpretations of Italian comfort food.

Fugazzeta Recipe

Servings: 6–8 slices
Prep Time: 2 hours (including dough rise time)
Cook Time: 25–30 minutes

Ingredients

For the Dough:

• 3 ½ cups (440 g) all-purpose or bread flour
• 2 ¼ tsp (1 packet) active dry yeast
• 1 tsp sugar
• 1 ½ tsp salt
• 1 ¼ cups (300 ml) warm water (110°F / 45°C)
• 2 tbsp olive oil

For the Filling & Topping:

• 2 cups (200–250 g) mozzarella cheese, grated or thinly sliced
• 2 large onions, thinly sliced (white or yellow)
• 1 tbsp olive oil (for caramelizing)
• 1 tsp dried oregano
• Salt and black pepper to taste
• Optional: green olives, sliced (for topping)
• Optional: provolone or other melty cheese for added richness

Instructions

1.   Prepare the Dough:

o   Dissolve sugar and yeast in warm water. Let it sit for 5–10 minutes until foamy.

o   In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Knead the dough for 8–10 minutes until smooth and elastic.

o   Place the dough in a lightly oiled bowl, cover, and let rise in a warm area for 1–1.5 hours until doubled in size.

2.   Caramelize the Onions:

o   In a skillet, heat olive oil over medium heat. Add the sliced onions and cook slowly for 15–20 minutes, stirring occasionally, until soft and lightly golden.

o   Season with salt, pepper, and oregano. Set aside to cool slightly.

3.   Assemble the Fugazzeta:

o   Preheat oven to 425°F (220°C). Lightly oil a round or rectangular baking pan.

o   Divide the risen dough into two portions (one slightly larger). Roll out the larger portion to fit the bottom and sides of the pan.

o   Spread most of the cheese evenly over the dough base.

o   Roll out the second portion of dough and place it over the cheese, sealing the edges with the bottom layer.

o   Top the closed pizza with the caramelized onions and any remaining cheese. Add olives if desired.

4.   Bake:

o   Bake for 25–30 minutes, or until the top is golden and the cheese inside is fully melted.

o   Let it rest for a few minutes before slicing.

5.   Serve:

o   Cut into wedges or squares and serve warm with a glass of red wine or a cold beer.

Fugazzeta delivers bold flavor and comforting textures in every slice, offering a unique and hearty take on pizza that reflects Argentina's rich culinary heritage.

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