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Fugazzeta, is a Argentinian pizza with loads of onions and mozzarella on a thick crust of pizza dough. Originally Fugazza comes from Northern Italy but the Argentine went on adding large amount of cheese. Obviously no tomato sauce or toppings are needed other than onions. Sliced onions simply flavored with oregano and olive oil is added to top of the Fugazzeta hence this pizza sounds as much as like Italian style focaccia.


Servings: 3 Preparation time:
  • Wheat Flour, White, All-purpose, Unenriched, Atta 3 cups All purpose flour
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 3/4 cups( Lukewarm) water
  • Milk, Producer, Warm, hot 1/4 cup (Lukewarm) milk
  • Yeast, dry yeast, 1 tbsp (Instant) yeast
  • Brown Sugar, 2 tsp Sugar
  • Salt, Common Salt, Rock Salt, Table Salt 1 tsp Salt
  • Olive Oil, Olive oil (for dough)
  • Olive Oil, 2 tbsp Olive oil (for drizzling)
  • Onions, Raw, Onion 2 Onions (sliced thinly)
  • Oregano, Dried, oregano seeds 1 tsp Dried oregano
  • Salt, Common Salt, Rock Salt, Table Salt Salt
  • Brick Cheese, Grated cheese 2 cups (Grated mozzarella) cheese

Instructions (Preparation Steps):

  • Take the flour, yeast, sugar, salt,olive oil in a large bowl, add the lukewarm milk and lukewarm water and knead everything until the dough turns smooth and elastic.
  • Grease a large bowl and drop the dough. Cover and let it sit for an hour.
  • Heat the olive oil in a pan, cook the sliced onions and cook until the onions turns soft. Add in oregano and salt. Remove from heat.
  • Preheat oven to 400 degrees F.
  • Divide the dough into two pieces, one slightly larger than the other. Stretch the larger dough into a rectangle and place it on a baking pan lined with a baking sheet.
  • Fugazzeta, Argentinian Pizza
  • Cover the dough with mozzarella cheese, reserving about 1/4 cup for topping pizza, and leave 1 inch border around the edges.
  • Stretch the smaller piece of dough into a rectangle and place over cheese.
  • Fold the edges and pinch to seal. Prick the top with a fork.
  • Evenly top with onions and sprinkle with remaining mozzarella cheese. Lightly drizzle with olive oil.
  • Bake for 20-25minutes until crust is golden and top layer of .
  • Serve immediately.

Cook's Tip:
Semi-soft to hard cheeses tolerate heat better than soft cheeses, so keep that in mind when cooking.
Oregano is a staple for Italian foods. On its own, it has a very strong taste, but is a perfect compliment to soups, stews, fish, pork and vegetables.
Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp.


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