Receta de la Fugazza con Queso | La Pizza de Cebolla al Molde Argentina

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

ham

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Utilize 1 kg of flour and 15 g of yeast for the dough.

Add 650 g of cold water to the mixer and leave a small amount for later.

Mix in the yeast and allow for a quick fermentation of 3-4 hours.

Gradually add the flour in two parts to form a paste.

Once the paste forms, add the remaining flour and mix until a smooth dough is achieved.

Incorporate 25 g of salt and the remaining water (50-70 g) into the dough.

Add 25 g of olive oil slowly while mixing to develop gluten.

Knead until the gluten is formed and the dough reaches a temperature not exceeding 26°C.

Let the dough rest for 10-15 minutes to relax and ferment.

Divide the dough into two pieces of 380 g each for the fugazza.

Place the dough in a container for fermentation until it doubles in size.

Shape the dough into pizza bases and allow to ferment in a warm, humid environment until doubled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens