fugazetta

Fugazzeta (Cheese-Stuffed Pizza)

By Ham El-Waylly

Updated Oct. 12, 2023

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time

1¼ hours, plus at least 2 hours’ proofing

Prep Time

10 minutes

Cook Time

1 hour, plus at least 2 hours' proofing

Rating

4(271)

Notes

Read 73 community notes

The influence of Italian immigrants is apparent in Argentinian pizza culture: Immigrants brought focaccia with them, which morphed into a focaccia-pizza hybrid known as fugazza, a thick pizza topped with cheese and shaved onions. This got dialed up a few notches to become fugazzeta. In a fugazzeta, two pizza crusts are sandwiched around cheese before being crimped shut and topped with a heap of thinly sliced onions. The onions may initially seem like overkill, but don’t skimp: They soften and char, providing a nice reprieve from the copious molten cheese.

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INGREDIENTS

Yield:4 servings

FOR THE DOUGH

• 2¼cups/315 grams bread flour
• 2teaspoons/8 grams kosher salt
• 1teaspoon/3 grams instant yeast
• 2teaspoons/8 grams olive oil, plus more for drizzling
• ¾cup plus 2 tablespoons/215 milliliters lukewarm water

FOR THE FILLING AND TOPPING

• 1tablespoon olive oil
• 5ounces provolone, sliced
• 2cups/6 ounces shredded low-moisture mozzarella
• 1teaspoon dried oregano
• ½teaspoon red-pepper flakes
• Kosher salt
• 1large onion, sliced as thinly as you can, preferably with a mandoline (about 3 cups)
• 3cups/720 milliliters ice cold water
• 1¾cups/2 ounces grated Parmesan

Ingredient Substitution Guide

PREPARATION

1. Step 1

   Prepare the dough: Combine the bread flour, salt and yeast in the bowl of a stand mixer with a dough hook attachment. Mix on medium speed for 1 minute to combine. Add the olive oil and water, and mix on medium until it comes together into a smooth dough, is no longer sticky, and has reached optimum gluten development, 15 to 17 minutes. (You can test gluten development by stretching a small lump of dough between your fingers; when it’s ready it will stretch into a thin, see-through film without tearing.)

2. Step 2

   Lightly drizzle the dough ball with more olive oil then tightly wrap the bowl in plastic wrap. Set aside to proof in a warm area in your kitchen until doubled in size, 1½ to 2 hours. When you gently poke the dough with your finger, a small indent should remain.

3. Step 3

   Prepare the filling and topping: Divide the dough into 2 even pieces. Rub the bottom and sides of a well-seasoned 10-inch cast-iron skillet with the olive oil. Stretch out one portion of dough into an even disk that covers the bottom of the pan. Shingle the provolone in the center, leaving a ½-inch border. Top with the mozzarella, maintaining that ½-inch border along the edges. Evenly sprinkle with oregano, red-pepper flakes and a pinch of salt.

4. Step 4

   Stretch the remaining portion of dough into an even disk slightly wider than your pan’s size. Drape the disk of dough on top of the cheese and pinch the edges of the top and bottom rounds of dough together, securing all the cheese inside. Cover with a towel and set aside in a warm area to proof for another 30 minutes.

5. Step 5

   In the meantime, in a large bowl, whisk together 1 tablespoon of salt and the ice water. Soak the shaved onion in the salt water.

6. Step 6

   Heat oven to 450 degrees.

7. Step 7

   Drain the onions, spin them dry in a salad spinner, then pat dry with paper towels. Evenly top the fugazzeta with the grated Parmesan, shaved onion, a drizzle of olive oil and a large pinch of salt. Bake until onions have shriveled and charred in spots and the dough is golden brown underneath, 25 to 30 minutes.

8. Step 8

   Turn the broiler on high and broil until the onions are deeply charred, 2 to 3 minutes. Let rest for at least 10 minutes, then slice into wedges and serve.

Chocolate Doughnut Muffins

 

INGREDIENTS

Yield:12 muffins

• ½cup plus 4 tablespoons/170 grams unsalted butter, melted, plus more for greasing
• 2large eggs
• 1cup/200 grams granulated sugar
• 1cup/220 grams sour cream
• 1tablespoon vegetable or canola oil
• 1½teaspoons freshly grated nutmeg
• 1teaspoon kosher salt (such as Diamond Crystal), plus a pinch
• ½cup/45 grams Dutch-process cocoa powder
• 1½teaspoons baking powder
• ¼teaspoon baking soda
• 1cup/128 grams all-purpose flour
• 1tablespoon ground cinnamon

PREPARATION

1. Step 1

   Heat oven to 375 degrees with a rack set in the center. Generously butter a 12-cup muffin tin.

2. Step 2

   In a large bowl, combine the eggs and ¾ cup/150 grams granulated sugar and whisk until well combined.

3. Step 3

   Add the sour cream, ½ cup/113 grams butter, the oil, nutmeg and 1 teaspoon salt; whisk until well combined.

4. Step 4

   Whisk in the cocoa powder, followed by the baking powder and the baking soda. Then use a flexible spatula to fold in the flour by gently scooping up some batter from the bottom and folding it over the flour on the top. Rotate the bowl and repeat until just incorporated.

5. Step 5

   Divide the mixture among the 12 wells and bake until the muffins are puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 23 minutes.

6. Step 6

   In a shallow bowl, combine the remaining ¼ cup/50 grams granulated sugar, 1 tablespoon cinnamon and a pinch of salt.

7. Step 7

   Let the muffins cool in the pan for 5 minutes then transfer them to a rack. Working with one warm muffin at a time, brush it with some remaining melted butter then toss in the cinnamon sugar; repeat with remaining muffins.

8. Step 8

   Serve immediately. Store any extras in an airtight container at room temperature for up to 4 days. (The sugar will gradually melt into the muffins as they sit, but you can reroll the muffins in cinnamon sugar, if desired.)