Origins in Buenos Aires

Fugazza is one of the defining expressions of pizza in Buenos Aires. Its origins trace back to fugassa, a Ligurian flatbread brought to Argentina by immigrants from Genoa in the late nineteenth century. In Argentina, that modest bread evolved into something taller, softer, and far more generous.

Unlike Neapolitan pizza, fugazza is baked in a pan, enriched with olive oil, and crowned with an abundant layer of sweet onions. It is not delicate. It is communal, aromatic, and deeply satisfying.

Serving Tradition

• Traditionally served with fainá
• Sometimes placed directly on top of the slice
• The combination is unmistakably porteño
• Best served warm from the oven

The Dough

This recipe requires 6–7 hours of fermentation at room temperature (21°C / 70°F). The fermentation develops flavor and creates a soft, extensible dough that stretches easily into the pan.

The olive oil enriches the dough and helps create the characteristic tender crumb. Do not rush fermentation — the dough should feel relaxed and supple when ready.

The Onions

Use generous quantities of white onions (750-850g / 2 large onions), sliced very thinly (pluma cut). Fugazza is defined by its onion topping.

Salt the onions and let them sit for 20–30 minutes, then gently squeeze out excess moisture. This prevents the fugazza from becoming soggy while allowing the onions to sweeten and soften during baking. Toss with olive oil and oregano before spreading across the dough.

Pat roasted peppers dry before adding to prevent excess moisture.

Baking Temperature

Before baking, sprinkle a bit more dried oregano and drizzle lightly with extra virgin olive oil. This helps the onions cook properly and adds flavor.

Preheat your oven with a stone to 650°F (343°C) for 40 minutes. Lower to 560°F bottom heat and 480–500°F top heat before baking. Bake 15–18 minutes, rotating at least twice, until the base turns golden and the onions are tender. Finish with a final drizzle of extra virgin olive oil. Serve warm.