Fugazza

Fugazza (Argentine Onion Pizza)

A classic Buenos Aires-style pizza crowned with a generous layer of slowly cooked sweet onions, often finished with a sprinkle of oregano and a drizzle of olive oil. It is traditionally served on a thin, oily crust that is crisp at the edges and tender in the middle.

Prep

30 min

Cook

25 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) bread flour, or all-purpose flour
• •10 g (2 tsp) fine sea salt
• •5 g (1 tsp) instant dry yeast
• •320 ml (1¼ cups + 1 tbsp) lukewarm water, around 38°C / 100°F
• •30 ml (2 tbsp) olive oil, plus extra for the pan and topping
• •700 g (1 lb 9 oz) yellow onions, about 4 large, traditional choice
• •2 g (1 tsp) dried oregano
• •1 g (½ tsp) black pepper, freshly ground
• •2 g (½ tsp) fine salt, for the onions

Steps

1. 1 Make the dough: whisk flour, salt and instant yeast in a large bowl. Add the lukewarm water and 15 ml (1 tbsp) of the olive oil and mix until a shaggy dough forms.
2. 2 Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic, or mix with a stand mixer and dough hook for 6 minutes. The dough should be soft and slightly tacky.
3. 3 Shape into a ball, place in a lightly oiled bowl, cover and let rise at room temperature for 1 to 1½ hours, until roughly doubled in size.
4. 4 Meanwhile, prep the onions: peel and cut them in half from pole to pole, then slice very thinly across the grain (about 2 mm). Toss with the 2 g of fine salt and set aside for 15 minutes; this draws out moisture and sweetens them.
5. 5 Squeeze the salted onions gently in handfuls to release excess liquid, then drizzle with 15 ml (1 tbsp) olive oil, the oregano and black pepper and toss to coat.
6. 6 Heat the oven to its hottest setting, 250–280°C (480–535°F), with a heavy rimmed baking sheet or pizza steel on the middle rack for at least 30 minutes before baking.
7. 7 Lightly oil a 30–35 cm (12–14 in) round pan or pizza tray with about 10 ml (2 tsp) olive oil. Stretch the dough out on parchment (or directly in the pan) into a thin disc about 3–4 mm thick, pressing it to the edges.
8. 8 Spoon the remaining 5 ml (1 tsp) olive oil over the surface and spread evenly, then pile the seasoned onions evenly over the top, almost to the edge. Do not add cheese; authentic fugazza is a cheese-less onion pizza.
9. 9 Slide the pizza (on parchment if using) onto the hot baking sheet/steel and bake for 12–18 minutes, until the crust is deeply golden and crisp at the edges and the onions are softened and lightly charred in spots. The underside should sound hollow and be blistered.
10. 10 Rest on a wire rack for 2 minutes, drizzle with a little more olive oil, and serve immediately while the crust is still crisp and the onions are jammy.
11. 11 Doneness cues: crust deep golden brown with darker blistered spots; onions translucent and caramelized at the edges; bottom of the crust crisp and pale gold (lift an edge with a spatula to check). Bake 2–3 minutes longer if needed.