Fugazzeta (Argentine Cheese-Stuffed Pizza)
By David YuPublished on January 30, 2025
Time
1¾ hours, plus 1 to 1½ hours rising
Yield
Serves 4 to 6
Ingredients
2½ cups (13¾ ounces/390 grams) bread flour 1½ teaspoons sugar 1½ teaspoons instant or rapid-rise yeast 1 cup plus 2 tablespoons (9 ounces/255 grams) water, room temperature2½ teaspoons table salt, divided1½ pounds (680 grams) onions, halved and sliced through root end ¼ inch thick¼ cup extra-virgin olive oil, divided4 teaspoons dried oregano, divided ¼–½ teaspoon red pepper flakes 12 ounces (340 grams) whole-milk block mozzarella cheese, shredded (3 cups)4 ounces (113 grams) sliced provolone cheese 7 pitted green olives
Before You Begin
Heating the broiler prior to baking increases the initial heat near the top of the oven, which helps the top of the pizza cook at a similar rate to the bottom. You can use preshredded cheese, if desired. For a spicier dish, use the larger amount of pepper flakes. Because the slices are large, fugazzeta is typically eaten with a fork and knife.
Instructions
- Using stand mixer fitted with dough hook, mix flour, sugar, and yeast on low speed until combined, about 10 seconds. With mixer running, slowly add water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover and let stand for 10 minutes.
- Add 1 teaspoon salt and mix on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute. Remove one-third of dough (about 8 ounces) and shape into smooth, tight ball. Shape remaining two-thirds of dough (about 15 ounces) into smooth, tight ball and transfer both to lightly greased large bowl, rolling in oil to coat. Cover tightly and let rise until dough balls have doubled in size, 1 to 1½ hours.
- While doughs rests, toss onions and remaining 1½ teaspoons salt together in strainer set over bowl. Let stand for 45 minutes. Using your hands, squeeze out excess moisture from onions; discard liquid and wipe out bowl. Combine onions, 1 tablespoon oil, 2 teaspoons oregano, and pepper flakes in bowl. Set aside.
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Coat bottom of 12-inch cast-iron skillet with remaining 3 tablespoons oil. Transfer larger dough ball to lightly floured counter and, using your hands, gently stretch into 12-inch round. Transfer to prepared skillet. Sprinkle mozzarella evenly over top of dough, leaving ½-inch border around edge. Layer provolone evenly on top of mozzarella, tearing slices to fit as needed while maintaining border.
- Transfer smaller dough ball to lightly floured counter and stretch into 12-inch round. Gently place dough directly on top of cheese and, using your fingers, gently press top and bottom dough layers together to seal (it’s OK if seal is not tight). Poke dough in several places with fork. Spread onion mixture evenly over entire surface of dough.
- Turn oven to broil and heat for 5 minutes. Return oven to 450 degrees and bake pizza until bottom is well browned and some onions have begun to brown while others are spottily charred, 35 to 40 minutes, rotating skillet halfway through baking.
- Remove skillet from oven and top pizza with remaining 2 teaspoons oregano. Let cool for 15 minutes, then remove pizza from skillet and garnish with olives, placing one in center and others around perimeter of pan. Slice (each piece should get an olive on top) and serve.
Time
1¾ hours, plus 1 to 1½ hours risingYield
Serves 4 to 6Ingredients
2½ cups (13¾ ounces/390 grams) bread flour
1½ teaspoons sugar
1½ teaspoons instant or rapid-rise yeast
1 cup plus 2 tablespoons (9 ounces/255 grams) water, room temperature
2½ teaspoons table salt, divided
1½ pounds (680 grams) onions, halved and sliced through root end ¼ inch thick
¼ cup extra-virgin olive oil, divided
4 teaspoons dried oregano, divided
¼–½ teaspoon red pepper flakes
12 ounces (340 grams) whole-milk block mozzarella cheese, shredded (3 cups)
4 ounces (113 grams) sliced provolone cheese
7 pitted green olives
Test Kitchen Techniques
Ingredients
2½ cups (13¾ ounces/390 grams) bread flour
1½ teaspoons sugar
1½ teaspoons instant or rapid-rise yeast
1 cup plus 2 tablespoons (9 ounces/255 grams) water, room temperature
2½ teaspoons table salt, divided
1½ pounds (680 grams) onions, halved and sliced through root end ¼ inch thick
¼ cup extra-virgin olive oil, divided
4 teaspoons dried oregano, divided
¼–½ teaspoon red pepper flakes
12 ounces (340 grams) whole-milk block mozzarella cheese, shredded (3 cups)
4 ounces (113 grams) sliced provolone cheese
7 pitted green olives
Test Kitchen Techniques
Ingredients
2½ cups (13¾ ounces/390 grams) bread flour
1½ teaspoons sugar
1½ teaspoons instant or rapid-rise yeast
1 cup plus 2 tablespoons (9 ounces/255 grams) water, room temperature
2½ teaspoons table salt, divided
1½ pounds (680 grams) onions, halved and sliced through root end ¼ inch thick
¼ cup extra-virgin olive oil, divided
4 teaspoons dried oregano, divided
¼–½ teaspoon red pepper flakes
12 ounces (340 grams) whole-milk block mozzarella cheese, shredded (3 cups)
4 ounces (113 grams) sliced provolone cheese
7 pitted green olives
Test Kitchen Techniques
Why This Recipe Works
Fugazzeta is an Argentine stuffed pizza known for its fluffy, crisp crust; its generous topping of oregano-and-red-pepper-flake-seasoned onions; and its over-the-top cheesy center. To create a stable base to hold an ample amount of cheese, we used two-thirds of our traditional moist fugazzeta dough as the bottom crust of the pie, reserving only a third for the top crust. A block of whole-milk mozzarella cheese provided milky, melted ooze, while slices of provolone contributed salty sharpness. We concentrated the onions before cooking—salting, resting, and squeezing them out—so their moisture didn’t leach out during cooking, impeding their own browning and saturating the top layer of crust. Cooking the fugazzeta on the upper-middle rack of the oven after firing the broiler ensured that ample heat was concentrated at the top of the oven to brown the onions and bake the top crust through.
Want more? Read the whole storyBefore You Begin
Heating the broiler prior to baking increases the initial heat near the top of the oven, which helps the top of the pizza cook at a similar rate to the bottom. You can use preshredded cheese, if desired. For a spicier dish, use the larger amount of pepper flakes. Because the slices are large, fugazzeta is typically eaten with a fork and knife.
Instructions
- Using stand mixer fitted with dough hook, mix flour, sugar, and yeast on low speed until combined, about 10 seconds. With mixer running, slowly add water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover and let stand for 10 minutes.
- Add 1 teaspoon salt and mix on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute. Remove one-third of dough (about 8 ounces) and shape into smooth, tight ball. Shape remaining two-thirds of dough (about 15 ounces) into smooth, tight ball and transfer both to lightly greased large bowl, rolling in oil to coat. Cover tightly and let rise until dough balls have doubled in size, 1 to 1½ hours.
- While doughs rests, toss onions and remaining 1½ teaspoons salt together in strainer set over bowl. Let stand for 45 minutes. Using your hands, squeeze out excess moisture from onions; discard liquid and wipe out bowl. Combine onions, 1 tablespoon oil, 2 teaspoons oregano, and pepper flakes in bowl. Set aside.
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Coat bottom of 12-inch cast-iron skillet with remaining 3 tablespoons oil. Transfer larger dough ball to lightly floured counter and, using your hands, gently stretch into 12-inch round. Transfer to prepared skillet. Sprinkle mozzarella evenly over top of dough, leaving ½-inch border around edge. Layer provolone evenly on top of mozzarella, tearing slices to fit as needed while maintaining border.
- Transfer smaller dough ball to lightly floured counter and stretch into 12-inch round. Gently place dough directly on top of cheese and, using your fingers, gently press top and bottom dough layers together to seal (it’s OK if seal is not tight). Poke dough in several places with fork. Spread onion mixture evenly over entire surface of dough.
- Turn oven to broil and heat for 5 minutes. Return oven to 450 degrees and bake pizza until bottom is well browned and some onions have begun to brown while others are spottily charred, 35 to 40 minutes, rotating skillet halfway through baking.
- Remove skillet from oven and top pizza with remaining 2 teaspoons oregano. Let cool for 15 minutes, then remove pizza from skillet and garnish with olives, placing one in center and others around perimeter of pan. Slice (each piece should get an olive on top) and serve.
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