Fugazzeta Pizza

My favorite way to bake fugazzeta is in a cast iron skillet or dutch oven.

Though it took me a while to perfect, all my friends love this Argentinian pizza. It’s called 𝙁𝙪𝙜𝙖𝙯𝙯𝙚𝙩𝙖 and it’s cheese-stuffed and topped with onions, and oregano. What I love most about this: no sauce. Here’s how I make it.

Ingredients:

• For the dough: 

  3 cups of flour

  1 1/3 cup of room temp whole milk 

  1 tbsp of active dry yeast

  2 teaspoons of sugar

  1 1/4 teaspoon salt

• For the stuffing and topping:

  1 pack of provolone slices

  1 1/2 cups of shredded mozzarella 

  1 white onion

  2 tbsps of oregano

  1.2 teaspoon of fresh black pepper

  crushed red chili flakes 

  Olive oil

Preparation:

First thing to do is to dissolve the yeast in the milk and add the sugar. Whisk it and set aside for 10 minutes. In an electric stand mixer with the hook attachment, mix the flour, salt, and milk mixture. Do this until ingredients are combined and no flour is left on the sides of the bowl. Then place your dough on a clean and lightly floured surface, knead it with your hands for a few minutes until smooth. Place it in a large bowl, cover it, and let it rest for two hours—or until doubled in size. Once doubled, punch out any air. Lightly grease a baking sheet with olive oil, transfer the dough onto it. Stretch the dough to fit the sheet as best you can. Cover and let it rest for 15 mins.

Prepare your cheeses, meaning slice and or grate them. To one side of the dough, add half the provolone and mozzarella or as much as you’d like because it’s your pizza (see right image). Once you have as much as you’d like, fold over the side of dough without cheese and cover the side with. Firmly press the edges down so they sealed. Transfer it to a dutch over or cast iron skillet if you’d like. Let it rest for 30 mins—or until the dough doubles.    

Cooking: 

What it looks like if you bake in a cookie sheet

Preheat your oven to 450° while your dough is rising. Once your dough is ready, drizzle some olive oil on top of it. Next, slice up the onion and top that pizza. Add generous amounts of mozzarella and provolone, sprinkle oregano all over it, a few dashes of black pepper and some red chili flakes. Bake it for about 28 minutes if in the dutch oven, or until the edge look nice and golden brown. If you’re baking in the cookie sheet, it should be ready in 20-23 minutes, depending on your oven.