Sourdough Fugazzeta Recipe | Argentina's Famous Cheese-Stuffed Pizza

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Add 160 grams of water to a mixing bowl.

Add 100 grams of active sourdough starter to the bowl.

Add 6 grams of salt to the mixing bowl.

Add 250 grams of all-purpose flour to the mixing bowl.

Stir the ingredients together with a spoon until thoroughly combined.

Knead the dough by hand or using a stand mixer with a dough hook attachment on low to medium speed for about 8 minutes.

Shape the dough into a ball and add extra flour on top to prevent sticking.

Transfer the dough back into the mixing bowl, cover it, and let it rise at room temperature for 4 to 6 hours or until it doubles in size.

Cut half of a white onion into really thin strips against the grain.

Move the onion strips into a bowl and add a generous sprinkle of salt (about half a teaspoon), black pepper, and 1-2 tablespoons of extra virgin olive oil.

Mix the onion mixture together and let it rest in the fridge for at least half an hour or until the dough is done proofing.

Once the dough has doubled in size, tip it out onto a lightly floured countertop and divide it evenly in two.

Roll each piece of dough into a ball and let them rest on the counter for about 15 minutes.

Prepare a 10-inch cast iron skillet with a layer of olive oil on the bottom.

Add half of the onion mixture to the skillet.

Roll out the first layer of dough until it's slightly larger than the skillet and lay it on top of the onions.

Add cheese on top of the first layer of dough, using 4 slices of whole milk low moisture mozzarella, a few slices of fresh mozzarella, and a bunch of shredded low moisture mozzarella.

Add the second layer of dough on top and press the edges to seal.

Crimp the edges of the dough together to keep the cheese inside while baking.

Poke the top of the pizza with a fork to minimize ballooning during baking.

Spread the remaining onion mixture on top of the pizza and sprinkle with Parmesan cheese.

Preheat the oven to 450 degrees Fahrenheit and bake the pizza on the middle rack for 30 to 40 minutes until golden brown.

Remove the pizza from the cast iron skillet using a sturdy spatula and place it on a wire rack to cool for a few minutes.

Sprinkle dried oregano and green olives on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens