Fugazza: An Argentinian-Style Onion Pizza
thespruceeats.com · 2009 · Original
Argentineinferred from the title
DietVegetarian. Not vegan: coarsely grated parmesan cheese.
Against 5,130 pizza recipes
Argentine style, 83% hydration: wetter than 88% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
Argentine (Buenos Aires): very thick onion-topped mozzarella-heavy base; fugazzeta with cheese inside
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
415g
Hydration
83.0%
Salt
1.8%
Yeast
1.68%
Oil
19.1%
Sauce
n/a
Cheese
38g
Dough weight
1028g
Process
Bake temp
425°F / 218°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flourall-purpose flour4 cup · 500g
- yeastyeast2 tsp · 8.4g
- water1 3/4 to 2 cups water1 3/4 cup · 415g
- saltsalt1 1/2 tsp · 9g
- oilolive oil1/4 cup · 54.5g
- cheese othercoarsely grated parmesan cheese1/3 cup · 37.7g
- saltDash coarse saltn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 large onions
- over cheesedried oregano2 tbsp · 3g
- over cheesepimento slices1/3 cup · 66.7g
- over cheeseolives1/2 cup · 100g
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