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Fugazza: photo of the dish
Illustrative photo: Neo139 — CC0, Wikimedia Commons
Everyday meals

Fugazza

Argentine thick-crust pizza, baked in the oven and very lightly topped. Its name comes from the Italian fugazza; it is eaten plain or covered with onions and cheese, and is often served in the bodegones of Buenos Aires.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Dissolve the yeast in the lukewarm water, then mix it with the flour and salt in a large bowl.
  2. Add the olive oil and knead for ten minutes until you have a soft, elastic dough.
  3. Cover and let it rise for an hour somewhere warm, until it has doubled in size.
  4. Preheat the oven to 240 °C with the baking tray inside. Spread the dough into a thick disc about 1 cm thick.
  5. Slice the onions finely and spread them over the dough with the mozzarella cut into thin slices. Sprinkle with oregano and pepper.
  6. Bake for 15 to 20 minutes, until the edges are well golden and the cheese has melted. Serve straight away, cut into slices.

Variations and tips

Plain version. Without toppings, fugazza is simply enjoyed with a drizzle of olive oil and a little salt straight from the oven.

More ideas

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Original Ecomely recipe.