Fugazzeta: Stuffed Argentinian-Style Pizza
An Argentinian-style double-crust fugazzeta features a cheesy filling beneath a layer of savory onions.
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Instructions
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Preheat the oven to 450 F.
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Warm milk to 100-105 F, stir in sugar, then sprinkle yeast and let bubble for 5-10 minutes.
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Combine flour, 1 tablespoon olive oil, and 1 teaspoon salt in a stand mixer; add the yeast mixture and water gradually, kneading for 5-10 minutes until a smooth, elastic dough forms, adjusting flour or water as needed.
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Place the dough in an oiled bowl, cover, and let rise for about 1 hour until doubled.
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While dough rises, thinly slice onions and soak them in 3/4 cup cold salt water with the remaining 1 teaspoon salt for 30 minutes, then drain and dry.
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Punch down the risen dough and divide it into two balls. Pour 3 tablespoons olive oil into a 12-inch pizza pan; press one dough ball into the pan, letting it relax as needed to cover the bottom, then roll the second dough ball into a 12-inch circle.
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Layer mozzarella, then provolone over the dough in the pan. Cover with the second dough circle, sealing the edges. Top with prepared onions, drizzle with 1 tablespoon olive oil, and sprinkle with oregano and Parmesan cheese.
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Bake for 20-25 minutes until golden brown; optionally broil for the last 3 minutes to brown the onions.
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Cool for 5-10 minutes before slicing and serving.