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Pizza Fugazza

Pizza Fugazza

This Argentinian style of pizza is now a classic in pizzerias all over Latin America. Developed by Italian immigrants who moved to Argentina, it’s a cheesy spin on a fluffy focaccia cooked in our cast iron Ooni Sizzler Pan.

Makes 5 x pizzas (equivalent to 5 x 160g dough balls)

For the dough:
300ml (1¼ cups) cold water
7.5g (1½ tsp) salt
5g (1 tsp) sugar
3 grams (½) tsp active dried yeast
500g( 4 cups) “00” flour, plus extra for dusting

For the topping:
1 large onion, thinly sliced
Pinch of salt
Olive oil
Sea salt
400g( 14oz) shredded mozzarella
Dried oregano


Prepare your pizza dough up to 3 days in advance
Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt, sugar and yeast into the warm water.

Place the flour in a large bowl and pour the yeast mixture into it.

You can mix by hand, first using a wooden spoon and then kneading for about 10 minutes, until the dough is firm and stretchy. Or, use a stand mixer on a low speed for 5-10 minutes.

Cover the dough with cling film (plastic wrap) and leave the dough to rise in the fridge for 24 to 72 hours. This cold proving technique will help your dough develop a deeper flavour.

Bring the pizza dough to room temperature
On the day you want to make your pizzas, take the dough out of the fridge and split it up into 4 equal pieces. Place on a floured tray and cover with a damp tea towel, then leave to rest for at least five hours.

Prepare the toppings & dough
In a saucepan on your hob (stovetop) over a medium heat, heat a tablespoon of olive oil then add the onions and a pinch of salt. Stir continuously for about a minute or until softened, then turn off the heat and cover the pan with a lid and leave to cool.

Place the first piece of dough on a lightly floured work surface. Use your fingers to shape it into the form of your Ooni Sizzler Pan (or any other cast iron pan). These Argentinian-style pizzas are thick like focaccia, so aim for pizza bases that are about 2cm (1 inch) thick.

Preheat your Ooni pizza oven
Fire up your Ooni Pizza Oven and aim for 400˚C (750˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place the pan inside the oven to preheat.

Remove the pan, drizzle it generously with olive oil and carefully place the pizza base inside. Dimple the dough with your fingers, drizzle with a little olive oil and season with salt to taste. Then top with 100g (3.5oz) of the mozzarella and 3 tbsp of the cooked onions.

Time to cook!
Place the pan at the front of the oven. Cook for 2 minutes or until the edges have turned golden brown – keep an eye on it, and once the dough rises on one side, turn the pan around so it cooks evenly.

Finish with a generous sprinkle of oregano and serve immediately! Repeat for the remaining 3 pieces of pizza dough.

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