Your New Favorite Cheesy Stuffed Pizza | Ham El-Waylly’s Argentinian Fugazzeta | NYT Cooking

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more economical for baking.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

Mix bread flour, kosher salt, and instant yeast in a stand mixer bowl.

Add olive oil and water to the dry ingredients and mix until combined.

Knead the dough in the stand mixer until it passes the window pane test.

Ball the dough, coat it in olive oil, wrap in plastic wrap, and let it proof until doubled in size (1.5 to 2 hours or overnight in the fridge).

Once proofed, divide the dough in half and stretch one half to cover the bottom of a greased 10-inch cast iron skillet.

Layer provolone cheese on the stretched dough, leaving a half-inch border.

Stretch the second half of the dough to cover the cheese, crimping the edges to seal.

Season the cheese with chili flakes and oregano before sealing the top crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens