Fugazzeta (argentine stuffed pizza!) Recipe

Start by making the yeast sponge: Combine 100 ml lukewarm water, 10 grams dried active yeast, 0.5 teaspoon sugar, and 2 tablespoons of flour in a bowl. Stir and cover for 5 to 10 minutes.

In a separate bowl, add 500 grams of plain flour and 10 grams of table salt. Make a well in the center and add the yeast sponge.

Mix the ingredients together and add 1 tablespoon of oil (optional) and the remainder of the lukewarm water (totaling 250 to 300 ml).

Continue mixing until a dough forms, then transfer to a clean surface and knead for about 10 minutes until the dough is not sticky.

Divide the dough into two balls: one approximately 450 grams for the base and another about 320 grams for the cover. Place both in separate bowls with a bit of olive oil, cover with cling film, and let rest for about 2 hours until doubled in size.

Once the dough has risen, gently place the larger dough on an oiled tray and stretch it to cover the tray.

Add 250 grams of mozzarella cheese (cut into small cubes) and 200 grams of brie cheese on top of the stretched dough. Optionally add ham and sprinkle oregano.

Prepare the cover dough by deflating it and rolling it thinner. Place it over the cheese and toppings, sealing the edges to stick the two doughs together.

Peel and thinly slice 2 medium-sized onions. Cover them with boiling water for about 10 minutes to remove bitterness.

Preheat the oven to 200 degrees Celsius.

After 10 minutes, drain the onions and pat them dry. Place the onions on top of the pizza.

Make a few holes in the pizza using a cocktail stick to release air during baking.

Bake in the oven at 200 degrees Celsius for 25 to 30 minutes. Halfway through, add more mozzarella on top.

Once baked, remove from the oven and sprinkle with oregano and a tiny bit of olive oil.

Equipment Needed

Allergens