Argentinian
Fugazzeta
A classic Buenos Aires-style stuffed pizza with a tender, oiled crust, a thick layer of melted mozzarella, and sweet onions baked on top. It is served hot in generous wedges, usually with oregano and a little olive oil.
Watch it madeArmando Esquivel · 7:27
Ingredients
- All-purpose flour250g
- Warm water150ml
- Instant yeast4g
- Fine salt6g
- Olive oil2 tbsp, plus more for the pan
- Low-moisture mozzarella, sliced or grated250g
- White onions, thinly sliced2 medium
- Dried oregano1 tsp
- Crushed red pepper flakes1 pinch, optional
- Coarse saltto taste
Method
- Mix the flour, yeast, fine salt, warm water, and 1 tablespoon olive oil until a rough dough forms.
- Knead for 8 to 10 minutes until smooth and elastic, then cover and let rise for about 1 hour, until doubled.
- Place the sliced onions in a bowl with a pinch of coarse salt and 1 tablespoon olive oil, toss well, and let them soften while the dough rises.
- Heat the oven to 250°C with the rack in the lower third, and generously oil a 24 cm round pizza pan.
- Divide the dough into two pieces, one slightly larger than the other.
- Stretch the larger piece into the oiled pan, pressing it to the edges and slightly up the sides.
- Cover the dough with the mozzarella, leaving a small border around the edge.
- Stretch the smaller piece of dough over the cheese, place it on top, and pinch the edges firmly to seal the fugazzeta.
- Spread the softened onions evenly over the top crust and sprinkle with oregano and red pepper flakes if using.
- Bake for 15 to 18 minutes, until the crust is deeply golden, the onions are lightly browned, and the cheese inside is fully melted.
- Let rest for 3 minutes, drizzle with a little olive oil if desired, and cut into thick wedges to serve hot.
Common questions
Can I substitute another cheese for low-moisture mozzarella in fugazzeta?
Yes, but keep it a good melting cheese with low moisture so the filling stays cohesive. Provolone, fontina, or a mozzarella-provolone blend work well. Avoid fresh mozzarella, which can make the center watery and the crust soggy.
How long does fugazzeta take from start to finish?
Plan for about 2 hours total, including 1 hour for the dough to rise and 20 to 30 minutes for shaping, topping, and baking. Baking usually takes 20 to 25 minutes, until deeply golden and crisp underneath.
What are the most common mistakes when making fugazzeta?
The biggest mistakes are under-kneading, not sealing the top and bottom dough well, and using too much onion moisture. Also avoid too much cheese near the edge, or the filling can leak and prevent a clean seal.
How should I store leftover fugazzeta and reheat it?
Cool completely, then wrap and refrigerate for up to 3 days. Reheat slices in a hot oven or skillet at 180–200°C until the crust crisps and the cheese remelts. Microwave only if you do not mind a softer crust.
What is the best way to serve fugazzeta?
Serve it hot or warm, cut into wedges or squares. A simple green salad balances the richness, and a little extra oregano or crushed red pepper on top works well. It is best eaten soon after baking for the crispiest crust.