Media masa (Argentine half-dough pizza)

The everyday pan-baked pizza of Buenos Aires pizzerias: a spongy, twice-proofed dough of medium thickness (1-2cm), baked in an oiled round pan and generously topped with cheese that reaches the crust's edge — distinct from fugazza (onion-focused, traditionally no cheese) and fugazzeta (double-dough, cheese-stuffed) in the same city's pizza tradition.

• A spongy, medium-thickness (1-2cm) dough, proofed twice for its characteristic crumb
• Baked in an oiled round pan rather than free-form on a stone
• Cheese applied generously enough to reach the crust's edge, unlike fugazza's traditionally cheese-free onion topping

Hydration

60-68 percent of flour weight (typically 64 percent of flour weight)

Salt

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

Oil

3-5 percent of flour weight (typically 4 percent of flour weight)

Bulk fermentation

1-2 hours (typically 1.5 hours)

Ball/cold fermentation

1-2 hours (typically 1.5 hours)

Mixing: Machine mixed to a soft, extensible dough

Kneading: Moderate kneading

Shaping: Pressed into an oiled round pan and proofed a second time in the pan

Expected crumb: Open, spongy, and airy from its double proof

Tolerance: A forgiving, oil-enriched dough similar in spirit to other pan-pizza traditions

Calculate this dough with the dough calculator →

• Bread flourCommonly usedLimited evidence

  Supports the spongy, twice-proofed crumb and generous cheese load typical of Buenos Aires pizzeria pan pizza.

1. Press the dough into an oiled round pan
2. Proof a second time in the pan
3. Apply tomato sauce
4. Cover generously with cheese, reaching the pan's edge
5. Bake

Traditional method: Commercial deck or pan oven, moderate-high heat

• KneadingNormally requiredLimited evidence

  Develops enough structure to support the style's generous cheese load after its double proof.

A generous, gratin-like cheese cover over a spongy, airy pan crust — richer and more cheese-forward than fugazza

Cut into wedges and shared from the pan

Cut into wedges · Several wedges per person, commonly shared

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

1. Sauce: Cooked tomato sauce
2. Melting cheese: Low-moisture mozzarella
3. Oil or seasoning before baking: Oregano (dried)

• Media masa — Buenos Aires's twice-proofed everyday pan pizza

  The everyday crust of Buenos Aires pizzerias: a medium-thickness dough proofed twice — once in bulk, once again in the pan — for a spongy, open crumb, then covered generously with cheese to the pan's edge.

Adapts well to a domestic oven with a standard round pan; the double proof is the detail most often skipped by home cooks

• Confusing this with fugazzeta, which uses a double dough layer stuffed with cheese rather than a single generously topped crust
• Skipping the pan proof and treating it like a thin, freeform 'a la piedra' dough