The stuffed fugazzeta is a true icon of Buenos Aires gastronomy. This pizza, which combines a spongy crust filled with abundant cheese and topped with onion, is a delicacy that has conquered locals and tourists alike. In this recipe we teach you how to make a homemade fugazzeta, with an airy crumb and a creamy filling, in the best style of Buenos Aires pizzerias. We have relied on the information in the following video:
Ingredients
To prepare a fugazzeta for 8 servings, you will need:
- 300 g of common flour
- 180 ml of warm water
- 3 g dry yeast
- 3 g of salt
- 1 tablespoon olive or sunflower oil
- 200 g of mozzarella cheese
- 200 g of cream cheese or cuartirolo
- 300 g onion
- Grated Parmesan or Reggianito cheese
For the chimichurri:
- 1 clove of garlic
- Fresh parsley
- Dried oregano
- Ground chili
- Black pepper
- Salt
- Olive oil
Step by Step for Preparation
1. Dough Preparation
- Dissolve the yeast in the warm water and let it sit for 5 minutes.
- Make a ring with the flour and pour the yeast mixture into the center.
- Gradually add the flour until a homogeneous dough is formed.
- Add the salt and oil and knead for 10 minutes until you obtain a soft, elastic dough.
- Cover with a damp cloth and let sit for 10 minutes.
2. Fermentation and Division
- I divided the dough into two buns, one of 300g and the other of 200g.
- Cover the buns and let them rise for approximately 1 hour, or until they double in size.
3. Filling Preparation and Assembly
- Cut the cheeses into cubes.
- Roll out the larger bun and place the mozzarella and cream cheese evenly on it.
- Stretch the other bun and place it on top of the filling.
- Seal the edges well and make a hole in the center to allow steam to escape during cooking.
4. Onion Topping
- Cut the onion into thin julienne strips.
- To soften it, you can leave it in cold water with a pinch of salt for 30 minutes.
- Place the onion on the dough.
5. Cooking
- Preheat the oven to 250°C.
- Bake the fugazzeta in the upper part of the oven for 20-30 minutes, until the pastry is golden and the onions begin to caramelize.
6. Preparation of Chimichurri
- Finely chop the garlic and parsley.
- Mix with oregano, ground chili, pepper, salt and olive oil.
- When you take the fugazzeta out of the oven, add the chimichurri on top and sprinkle with Parmesan cheese.
Tips and Recommendations
- Argentine-style mozzarella cheese : Use a firm mozzarella to prevent it from melting too quickly.
- Softer texture : If you want a more airy crumb, let the dough rise a little longer.
- Caramelized onion : For an extra touch of flavor, you can cook the onion in a pan before placing it on the fugazzeta.
- Variations : If you want a more intense version, you can add cooked ham or black olives to the filling.
- Resting time : Do not skip the fermentation time so that the dough is light and well aerated.
Conclusion
Stuffed fugazzeta is a classic pizza from Buenos Aires cuisine that combines the softness of the dough, the creaminess of the cheese and the crunchy touch of the onion. By following these steps and tips, you will achieve a perfect fugazzeta to share at any gathering or special dinner. Try it and enjoy a true Argentine classic.
