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Fugazza: An Argentinian-Style Onion Pizza
Unknown · thespruceeats.com · 2009 · Original
Argentine (fugazzeta) (asserted)
Argentine (fugazzeta) (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
—
Cheese
38g
Dough weight
1028g
Process
Bake temp
425°F / 218°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourall-purpose flour4 cup · 500g
- yeastyeast2 tsp · 8.4g
- water1 3/4 to 2 cups water1.75 cup · 414.8g
- saltsalt1.5 tsp · 9g
- oilolive oil0.25 cup · 54.5g
- cheese othercoarsely grated parmesan cheese0.3333333333333333 cup · 37.7g
- saltDash coarse salt—
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 slices0.3333333333333333 cup · 66.7g
- over cheeseolives0.5 cup · 100g