Fugazzeta

A cheese-stuffed evolution of fugazza, associated particularly with Buenos Aires pizzerias like El Cuartito and Banchero, splitting the thick dough in two layers with a generous filling of cheese (typically muzzarella, the Argentine spelling and style of mozzarella) between them, topped again with onions.

• Two layers of thick dough with a generous cheese filling stuffed between them
• Topped with cooked onions, similar to fugazza
• Argentine 'muzzarella' cheese, a softer, more heavily salted relative of Italian mozzarella, is traditional

Hydration

65-72 percent of flour weight (typically 68 percent of flour weight)

Salt

2-2.5 percent of flour weight (typically 2.2 percent of flour weight)

Oil

4-7 percent of flour weight (typically 5 percent of flour weight)

Bulk fermentation

2-4 hours (typically 3 hours)

Mixing: Machine or hand mixed

Kneading: Moderate kneading

Shaping: Divided into two layers, filled with cheese between them, and sealed at the edge before topping

Expected crumb: Open, soft, bread-like around a molten cheese centre

Tolerance: The edge must be sealed well to contain the generous cheese filling during baking

Calculate this dough with the dough calculator →

• Bread flourAcceptable substituteLimited evidence

  Gives the thick, high-hydration, onion-and-cheese-stuffed crust enough strength to hold its shape.

  The closest widely available equivalent outside Argentina to the strong 'harina 000' typically used there.

1. Press a base dough layer into an oiled pan
2. Add a generous layer of cheese
3. Cover with a second dough layer, sealing the edges
4. Top with onions
5. Bake

Traditional method: Deck or domestic oven, moderate-high heat

• BallingNormally requiredLimited evidence

  Standard portioning step for the style's thick, stuffed, two-layer construction.

• Rolling pin shapingCommonly usedLimited evidence

  Produces two evenly sized layers to enclose the onion-and-cheese filling.

A soft, thick bread crust enclosing a generous, molten cheese filling, topped with sweet, savoury cooked onions

Cut into wedges

Cut into wedges · Shared, ordered by the whole pie, often quite filling given its cheese content

Derived from this style’s own structural ingredient data — see the construction order & topping load guide for why order varies by style.

1. Sauce: No sauce (bianca style)
2. Primary topping: Onion
3. Filling: Low-moisture mozzarella

Achievable at home with a standard pan, given some care sealing the cheese layer

• Not sealing the edges well, causing the cheese filling to leak during baking

• Derived from Fugazza

  Fugazzeta is a cheese-stuffed evolution of fugazza, keeping the same onion topping and bread-like base.

• Similar to Chicago stuffed pizza

  Both stuff a cheese filling between two dough layers, though they developed independently in different countries with different toppings and sauce conventions.

• Thicker than Pizza a la piedra

  Pizza a la piedra was popularised specifically as a thinner, lighter alternative to the thick, spongy pizza al molde tradition that fugazzeta belongs to.