Fugazzeta
Fugazzeta
A thick double-crust Argentine pizza stuffed with oozing mozzarella cheese and topped with sweet caramelized onions. Born in the pizzerías of Buenos Aires, fugazzeta is the ultimate expression of Italian-Argentine pizza culture.
Fugazzeta (Fugazzeta)
A thick double-crust Argentine pizza stuffed with oozing mozzarella cheese and topped with sweet caramelized onions. Born in the pizzerías of Buenos Aires, fugazzeta is the ultimate expression of Italian-Argentine pizza culture.
For the dough
- 500g (4 cups) bread flour
- 325ml (1⅓ cups) warm water
- 10g (1 packet) active dry yeast
- 2 tbsp olive oil
- 1 tsp sugar
- 1½ tsp salt
For the filling and topping
- 400g (14 oz) low-moisture mozzarella, shredded
- 4 large white onions, thinly sliced into rings
- 3 tbsp olive oil (for caramelizing onions)
- 1 tsp dried oregano
- Coarse salt for finishing
Wine Pairing
Young Bonarda or a cold Quilmes lager
- •Pizzería Güerrín (Av. Corrientes 1368, BA) — legendary since 1932
- •El Cuartito (Talcahuano 937, BA) — classic porteño pizzería
- •Banchero (Av. Corrientes 1300, BA) — claims to have invented fugazzeta
- 1
Dissolve yeast and sugar in warm water. Let stand 10 minutes until foamy. Add olive oil.
- 2
Combine flour and salt in a large bowl. Add the yeast mixture and stir until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
- 3
Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
- 4
While dough rises, caramelize the onions: heat olive oil in a large skillet over medium-low heat. Add sliced onions with a pinch of salt and cook slowly for 25-30 minutes, stirring occasionally, until deep golden and sweet. Set aside.
- 5
Punch down the dough and divide into two pieces — one slightly larger than the other. Roll the larger piece into a circle and press into an oiled 14-inch round baking pan, pushing dough up the sides.
- 6
Spread all the shredded mozzarella evenly over the bottom crust.
- 7
Roll out the second piece of dough and lay it over the cheese. Press the edges together firmly to seal, crimping all around.
- 8
Spread the caramelized onions generously over the top crust. Drizzle with olive oil and sprinkle with oregano and coarse salt.
- 9
Bake at 450°F (230°C) on the lowest oven rack for 20-25 minutes until the crust is golden and the cheese is visibly melted and bubbling at the edges.
- 10
Let rest 5 minutes before slicing into squares (porteño style, not triangles).
- ✦
The dough should be wetter and softer than Italian pizza dough — this gives it the characteristic thick, bready texture of Buenos Aires pizza.
- ✦
Caramelizing the onions properly is non-negotiable. Low heat and patience turn them from harsh to sweet and jammy.
- ✦
Seal the edges well or the melted cheese will escape during baking.
Fugazzeta evolved from the Italian fugazza (focaccia with onions), brought to Buenos Aires by Genovese immigrants in the late 1800s. Porteño pizzerias added a second layer of dough and stuffed it with mozzarella, creating something entirely new. The iconic Pizzería Güerrín on Corrientes Avenue has served fugazzeta since 1932 and remains one of the best places to try it.
Refrigerate leftover slices for up to 2 days. Reheat in a 400°F (200°C) oven for 8-10 minutes until cheese is melted again. Do not microwave — the crust will go soggy.