Fugazzeta
The Fugazzeta is Argentina’s ultimate comfort pizza-a magnificent, thick, double-crust monster stuffed to the brim with ooey-gooey mozzarella and topped with a mountain of sweet, lightly charred onions. It is a legendary Buenos Aires classic that bridges the gap between a stuffed pizza and a focaccia. Baking this in the CASO Design PizzaChef 430° gives you a massive advantage. Because it is a thick, stuffed pizza, we don't want to blast it at Neapolitan heat, or the middle will stay cold while the top turns to ash. Instead, we drop the temperature slightly to bake it deeply, achieving a golden, crispy crust and a completely molten core.
Ingredients
Method
- Macerate the Onions (Do this 30 minutes ahead) Place your thinly sliced onions in a bowl, sprinkle generously with salt, and toss with 1 tablespoon of olive oil. Let them sit for 30 minutes. The salt draws out excess moisture (preventing a soggy pizza) and softens them so they sweeten and char beautifully in the oven without burning. Drain and squeeze out any excess liquid before using.
- Preheat for a Deep Bake:Approx. 15 min. Plug in your PizzaChef 430° and select Manual mode. Set the top heat to 340°C and the bottom heat to 350°C. We want a slightly lower, more sustained heat than usual so the thick, double-layered dough cooks all the way through to the center.
- Build the Base Layer: 3 min. On a lightly oiled surface, roll or stretch the larger (300g) dough ball out to a 12-inch circle. Place it directly onto your pizza peel. Layer the mozzarella and provolone cheese evenly across the dough, leaving a 1cm border around the edge.
- Seal the Lid: 2 min. Roll out the smaller (150g) dough ball into a very thin 12-inch circle. Place it directly over the cheese layer. Pinch, roll, and crimp the edges of the top and bottom dough sheets together tightly to seal the cheese completely inside (like a calzone wrapper, but flat).
- Load the Onions: 2 min. Dock the top layer of dough a few times with a fork to let steam escape. Now, pile your drained, salted onions generously over the entire top of the pizza, spreading them right to the edges.
- The Golden Bake: 4 to 5 min. Launch the heavy Fugazzeta onto the hot stone and close the door. Because of its thickness, it needs a longer bake time. Keep an eye through the viewing window. Rotate 180 degrees halfway through. Remove when the edges of the onions are deeply charred and sweet, and the crust is a deep golden brown.
Notes
The Authentic Finish: As soon as it comes out of the oven, hit the hot, sweet onions with a generous dusting of dried oregano and a pinch of ají molido. Let it rest for 2 minutes before slicing so the mountain of molten cheese doesn’t completely escape!
