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Fugazzeta: Stuffed Argentinian-Style Pizza

thespruceeats.com · 2012 · Original

Argentineinferred from the title

DietVegetarian. Not vegan: milk, to 8 ounces mozzarella cheese, optional: 1/3 cup aged provolone cheese and 1 more.

Against 5,130 pizza recipes

Argentine style, 64% hydration: drier than 59% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

349g

Liquid, as water

222g

Hydration

63.5%

Salt

1.7%

Yeast

2.15%

Oil

19.5%

Sauce

n/a

Cheese

255g

Dough weight

667g

Process

Bake temp

450°F / 232°C

Bake time

20 to 25 min

Oven

home standard

Surface

stone

Ingredients (10)

  • dairy doughmilk1/4 cup · 50g
  • sugarsugar2 tsp · 8.4g
  • yeastactive dry yeast2 1/2 tsp · 7.5g
  • flourbread flour2 3/4 cup · 349g
  • oilolive oil5 tbsp · 68g
  • saltsalt1 tsp · 6g
  • waterwater3/4 cup · 178g
  • cheese mozzarella6 to 8 ounces mozzarella cheese6 oz · 227g
  • cheese otherOptional: 1/3 cup aged provolone cheesen/a
  • cheese otherParmesan cheese1/4 cup · 28.3g

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese1 onion
  • over cheesedried oregano1 tsp · 0.5g

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