Fugazzeta
Stuffed Mozzarella and Onion Pizza
Fugazzeta
Ingredients
- 350g strong 00 flour
- 238g water (68% hydration)
- 8.5g fine sea salt
- 8g olive oil
- 1.8g active dry yeast
- 950-1000g whole milk mozzarella (Grande recommended), cut into 1 cm cubes
- 4g fine salt (for cheese layer)
- 1tsp dried oregano (generous, for cheese layer)
- 2large white onions, sliced 2-3 mm thin
- fine salt for onions
- dried oregano (generous, for onion topping)
Dough (29 × 29 cm Pan)
Cheese Filling
Onion Topping
Instructions
Mix Dough
Division and Fermentation
Onion Preparation
Assembly
Baking
Chef's Notes
Origins in Buenos Aires
Fugazzeta is one of the most iconic pizzas of Buenos Aires. Like fugazza, it traces its lineage to fugassa, the Ligurian flatbread brought to Argentina by immigrants from Genoa in the late nineteenth century.
In Buenos Aires, bakers transformed that simple onion bread into something far more substantial: a tall, pan-baked pizza enclosing abundant mozzarella between two layers of dough and crowned with sweet onions.
It is bold, generous, and unmistakably porteño.
Serving Tradition
- Typically sliced thick
- Cheese enclosed inside the dough
- Onions always on top
- Served hot so the interior remains molten
- Best eaten 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 capable of supporting a generous cheese filling.
The olive oil enriches the dough and produces a tender yet structured crumb. Proper fermentation is essential — the dough should feel relaxed and easy to stretch without springing back.
The Onions
Use generous quantities of white onions (850-950g / 2 large onions), sliced very thinly (pluma cut). Onions are not garnish — they define fugazzeta.
Salt the onions and let them sit for 20–30 minutes. Gently squeeze out excess moisture. Toss with olive oil and oregano before spreading across the sealed dough.
Assembly
Generously oil a 35 cm aluminum pan. Stretch the 450 g base evenly into the pan.
Distribute mozzarella cubes evenly across the base, leaving a clean border along the edge. Stretch the top dough gently and seal firmly along the perimeter.
Spread onions evenly across the surface. Before baking, sprinkle a bit more dried oregano and drizzle lightly with extra virgin olive oil.
Baking Temperature
Preheat oven with a stone to 650°F (343°C) for 40 minutes. Lower to 560°F bottom heat and 500°F top heat.
Bake 18–22 minutes, rotating at least three times during baking, until the base is golden and the interior fully molten.
Rest 4–5 minutes before slicing. Serve hot.