Did you know that one of the world’s most iconic dishes is Argentine pizza? It features dough, plenty of cheese, another layer of dough, and onions.
It’s a true culinary masterpiece that transports you to the country’s capital, where flavors and cultures intertwine.
Gradually, it has become international, making it interesting to learn some secrets about this dish.
Especially if you want to prepare it like the best pizzerias. Are you ready to make this classic of South American cuisine?
If you answered yes, stay tuned to discover all the secrets of this dish below.
From its roots, the recipe, ingredients, preparation, and different variations so you don’t miss anything and make it perfectly.
Table of contents
History of Porteña Argentine Pizza
The roots of this dish are tied to the arrival of Italian immigrants in the late 19th and early 20th centuries.
These settlers fused their culinary traditions with local flavors in Argentina, giving birth to Argentine pizza.
Its history takes you to Buenos Aires, particularly to the La Boca neighborhood, where the first pizzerias emerged.
Over time, it developed a unique identity, distinguishing itself from its Italian origin to this day.
This was possible by incorporating new ingredients and changes in the dough’s thickness and cooking method.
The Fugazzetta, filled with mozzarella and topped with onions and more cheese, is an example of this creativity and cultural impact.
What Sets Argentine Pizza Apart?
You’ve likely eaten many varieties of pizza, right? Have you tried this South American country’s version? It has something truly special.
If you haven’t had that pleasure yet, be surprised by its unique, delicious flavor. What makes it different from the rest?
Its magic lies in the fusion of traditional flavors with Italian cultural influences. You can taste it in every bite.
Argentine pizza boasts a mix of ingredients and textures that pleasantly impact your palate in a lasting way.
If you enjoy exceptional and innovative culinary experiences, this is the perfect option for you.
3 Secrets to Making Fugazzetta
To make the best pizza of this style at home, you need to know some tips that will help take it to the next level.
Here are three essential tips you can’t overlook, so take note to ensure you don’t miss them.
Dough
Your Fugazzetta dough should be perfectly elastic and smooth. If it crumbles, consider adding more water.
That’s a sign it lacks moisture, but if it feels too sticky, simply add more wheat flour.
This allows you to handle it without sticking. Avoid using excessive amounts, or you’ll get a hard crust.
It’s essential to let the dough rise to achieve a flexible and soft base. In warm environments, it doubles in size faster.
If you’re working in a cold environment, the rising time is around an hour and a half to two hours. Always cover it with a cloth or plastic wrap.
Shape
Shaping the pizza is a crucial step. You decide how you want to make it, as Fugazzetta doesn’t have to be round.
That’s simply a traditional version. You can also make it square or rectangular, according to your preference.
How do you make a rectangle with the dough? Easily, roll it out into a thin sheet of 8 x 12 inches wide.
In centimeters, it’s equivalent to 20 x 30.5, to bake in a 9 x 13-inch pan. The top sheet is a bit smaller.
Both the round and the square or rectangular versions have perfectly joined lower and upper edges.
They are usually closed upwards, similar to traditional Argentine empanadas.
Filling
The classic recipe is filled only with thinly sliced onions and lots of mozzarella cheese.
Before topping the pizza with the onions, sauté them in a pan. Or if you prefer, soak them for 30 minutes in cold water.
Then drain and dry them well before filling the dough.
However, there are other types of fillings that are often used, such as sautéed vegetables and ham.
The vegetable variant typically includes fresh spinach leaves, which provide vitamins and a delicious flavor.
Some people add extra ingredients like olives and/or tomatoes. It’s all about personal taste and creativity.
Fugazzetta Recipe
Do you want to enjoy an authentic Argentine-style Fugazzetta pizza? With the following recipe, you won’t be able to resist this culinary temptation.
Ingredients
(For the dough)
- 3 cups all-purpose flour
- ¼ cup milk
- ¾ cup water
- 7 g dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp olive oil
(Sauce)
- 6 peeled tomatoes
- 2 tbsp olive oil
- 1 clove garlic
- A pinch of oregano
- White pepper to taste
- A pinch of salt
(Filling and topping)
- 2 onions
- 2 tbsp olive oil
- 1 tbsp oregano
- ¼ tsp salt
- A pinch of pepper or crushed red pepper
- 450 g mozzarella cheese
Dough Preparation
Prepare the yeast by mixing it with warm water in a small bowl. Ensure both ingredients are well combined.
Watch as it starts to foam after letting it sit for 10 minutes at room temperature.
In your mixer bowl, combine flour, sugar, and salt. Add warm milk, olive oil, and the yeast mixture.
Mix everything with the dough hook to create your dough. Then knead on a floured surface to achieve the ideal consistency.
Place in a previously greased bowl, cover, and let it rest for about two hours until it doubles in size.
Sauce Preparation
How do you get the delicious flavor of this preparation? Blend the tomatoes with aromatic garlic, olive oil, white pepper, oregano, and salt.
Rubbing the oregano between your fingers releases more flavor. After combining everything, transfer to a pot and heat gently.
Cook over medium heat to maximize the aroma of these ingredients, avoiding drying or burning the sauce.
This way, you’ll also achieve the ideal consistency for your pizza, which should be thick, unless you prefer it more liquid.
Spread the sauce over the dough, starting from the center and moving towards the edges in a circular motion with a spoon.
Topping Preparation
Thinly slice the onions and add them to a hot pan with the suggested amount of olive oil.
Keep the heat medium and stir occasionally until they are soft, without letting them brown.
Add the pepper, oregano, and salt, and mix well. Let cool. Now, it’s time to assemble your Fugazzetta pizza.
With the oven preheated to 450°F, divide the risen dough and roll out the larger portion to form a circle.
Generously cover with cheese, leaving a 1-inch border. Use the remaining smaller dough to cover the mozzarella layer.
Prick the surface and bake for 5 minutes. Evenly add the onions, remaining cheese, and olive oil on top. Bake again until the crust is golden.
Fugazzetta vs. Fugazza
You might get confused when you hear these names, as they are very similar and cherished by Argentines.
These are two distinct pizzas, made on a dough base. They differ subtly in ingredients and preparation.
Fugazza is a more classic version uniformly topped with sliced onions, which are baked along with the pizza.
This gives it a sweet flavor, sometimes enhanced by an optional extra sprinkle of grated cheese on top.
Of course, it depends on the diner’s preference, but both ways are delicious. Fugazzetta is a milder variant.
But it’s also tastier, as it includes cheese between the layers of dough and is topped with more slices of onions.
Exploring Argentine Pizza Varieties
If you find yourself in Buenos Aires, you can’t miss the opportunity to immerse yourself in the local culture and try their exquisite pizza.
You’ll discover the true essence of this iconic dish and its incredible variations. From traditional Margherita and Neapolitan to Porteña.
Including Fugazzetta and Fugazza, which are the most beloved by both locals and visitors.
They combine flavors like mozzarella, fresh tomatoes, bell peppers, ham, aromatic herbs, and other local ingredients.
They have a perfect texture and even fun twists. Yes, they are very creative, like the empanada pizza.
It combines the idea of the famous Argentine dough wrap with a pizza base. The result? An innovative delight.
Whether you like traditional or innovative, Argentine pizza offers what your taste buds are looking for.