Fugazza (Buenos Aires Onion Pizza)

Name: Fugazza (Buenos Aires Onion Pizza)
Total time: 2 h 30 min
Yield: 6
Cuisine: Argentine-Italian
Ingredients: 600 g Strong white bread flour; 380 ml Warm water; 7 g Instant yeast; 12 g Salt, for the dough; 3 tbsp Olive oil, for the dough; 5 tbsp Olive oil, for the tin and the onions; 1.2 kg Onions, sliced thin; 2 tsp Dried oregano; 12 Green olives; 1 tsp Salt and black pepper, for the onions; 400 g Mozzarella, sliced (only for fugazza con queso)

A thick, high-rimmed pizza base under a mountain of sliced onion softened with oregano and olives — and no tomato at all. Genoese focaccia crossed with Neapolitan pizza in a Buenos Aires oven. Add mozzarella under the onions and it becomes fugazzeta, which is the version people queue for.

Источник

Автор рецепта Argentine home kitchens · 🏺 Традиционное · Italian and Spanish grandmothers cooking with Argentine beef and Andean corn — a cuisine that arrived by boat and then grew its own roots.

Buenos Aires · pizza without tomato — An ownerless traditional dish, so no cook is credited. The cited article confirms fugazza — from the Genoese fugassa — as a common type of Argentine pizza originating in Buenos Aires, of a thick pizza crust topped with onions and sometimes olives, derived from a combination of Neapolitan pizza with Italian focaccia, with a variant called fugazza con queso or americana that adds mozzarella. The dough recipe, the onion-soaking rule, timings and quantities are this book's own.

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⏱ 150 мин🍽 6 порций🔥 470 ккал🇦🇷 Аргентина

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Ингредиенты

Порции

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Приготовление

Mix the flour, water, yeast, salt and 3 tablespoons of oil into a soft, slightly sticky dough. Knead 8 minutes, then cover and leave 1½ hours until doubled.
Meanwhile, soak the sliced onion in cold salted water 30 minutes, then drain and squeeze it dry in a cloth.
💡 Soak and squeeze the onions, or they will steam on top of the dough and leave you with a wet pizza that never crisps.
Oil a 30 cm round tin generously. Press the dough into it with your fingertips, pushing it up the sides to make a rim. Leave 30 minutes.
For fugazza con queso, lay the mozzarella over the dough now. Toss the onions with the remaining oil, oregano, salt and pepper and spread them over in a thick, even layer. Press the olives in.
Bake at 220 °C for 30–35 minutes until the rim is deep gold and the onion tips have browned. Rest 5 minutes, cut into squares.

💡 Советы

No tomato. A fugazza with sauce is a different pizza — the onion and the oregano are the whole seasoning, which is why the onions have to be piled on far thicker than looks sensible.
Fugazzeta is the stuffed version — two sheets of dough with cheese sealed between them, onions on top. Same dough, twice the work, and worth it.