Fugazzeta is a cultural icon. Created from the fusion of Italian and Argentinian flavours, it embodies the essence of our diverse culinary legacy. It’s unique to Argentina – you won’t find this pizza anywhere else in the world. Born in the streets of Buenos Aires from the marriage of Italian heritage and Argentinian creativity, fugazzeta holds a cherished place in the hearts of porteños (‘people of the port’ – in other words, people from Buenos Aires). Fugazzeta is more than just food – it’s a tradition that brings people closer and celebrates Argentinian culture.
Dough
Filling & Topping
We weigh all the dough ingredients for greater accuracy.
Pour the water into the bowl of a stand mixer fitted with the dough hook.
Add the flour and yeast and mix for 7 minutes on a low speed untilit comes together into a dough. Add the salt, then increase the speed to medium and gradually add the olive oil. Mix for another 5 minutes, until the dough is smooth and elastic. Alternatively, to make the dough by hand, put the flour in a large mixing bowl and make a well in the centre. Sprinkle the yeast into the well, then pour in the water and oil, making sure the liquids stay in the well. Start to mix the ingredients by hand, gradually incorporating the flour from the sides of the well. Add the salt and continue mixing until a shaggy dough forms. Tip the dough onto a lightly floured surface. Knead the dough by folding it over and pushing it away with the heel of your hand. Continue kneading for about 10 minutes, until the dough becomes smooth and elastic. Shape the dough into a ball and put it in a large bowl. Cover the bowl with cling film and refrigerate for 24 hours.
The next day, remove the dough from the refrigerator. Lightly flour a clean work surface, tip the dough out and divide it into four equal portions, shaping them into balls. Cover the balls with a clean cloth and leave to rest for 15 minutes.
Preheat the oven to 180°C fan (350°F fan). Lightly oil 2 x 25cm (10in) pizza trays.
Stretch the dough balls with a rolling pin until they are 2cm (3⁄4in) larger than your pizza trays. Put one stretched-out round of dough on the base of each pan, leaving the excess hanging over the edges of the pan. Cover each pizza base with four ham slices, then sprinkle half of the mozzarella on each pizza. Add the remaining ham slices to cover the cheese. Cover each pizza with one stretched-out disc of dough. Lightly press the two discs of dough together to remove any air pockets, then seal the edges by crimping them together.
You can use raw onions for the topping, but if you like your onions to have a softer flavour, deflame them by putting them in a heatproof bowl and pour over just-boiled water from the kettle, then drain in a colander. Alternatively, microwave them for 1 minute. Mix the onions with the oregano, then scatter them over the top of each pizza. Cook in the preheated oven for about 25 minutes, until the bases are cooked and golden brown and the onions are starting to char.
Remove the fugazzeta from the oven and allow to cool for a few minutes to let the melted cheese set a bit, then cut each pizza into six slices and enjoy one of the most popular Argentinian dishes.
