Fugazzeta Pizza – an Argentinian Classic
Ingredients
Dough
water - 1 1/2 cups (300 cc)
yeast - 1 1/2 Tbsp. (20 g)
flour - 4 cups (500g)
salt - 1/2 Tbsp. (10 g)
olive oil - 2 1/2 Tbsp. (40 g)
extra flour - 1/4 c (60 g)
Toppings
onions - 2, vertically sliced
olive oil - as needed
mozzarella - 4 cups (600 g)
oregano - to taste
black pepper - to taste
Directions
1. Dough: Mix together the water and yeast. Cover, and set aside. In a large bowl, mix the flour and salt together. Form a ring with the dry ingredients, and pour the yeast and water in the middle. Incorporate all the ingredients together, first mixing with a spoon and then kneading with your hands. Add extra flour as needed. Cover the dough, and let rise for 2 hours.
2. This recipe makes enough dough for 2 pizzas, so knead the dough on a floured surface and divide into two equal balls of dough. Stretch the balls of dough out onto two pizza pans that have been rubbed with a little olive oil. Press the dough flat until it is less than 1 cm thick.
3. Toppings: Place the vertically sliced onion in a large bowl. Drizzle olive oil over the onion, and mix well. Cover each pizza with about 2 cups of mozzarella. Then sprinkle oregano and black pepper heavily over the cheese. Cover each pizza with about 3 cups of onion.
4. Bake in the oven for about 25 minutes, or until the edges begin to brown and the cheese melts.
5. Serve and enjoy!