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1
Make the Dough and Let It Rise
1 Hour 15 Mins
Warm place, about 25°C (77°F)
Stir the yeast and sugar into the warm water and leave for 5 minutes until foamy. Add the flour, 30 ml of the olive oil and the salt, and mix into a shaggy dough. Knead on a floured surface for 8 minutes until smooth and elastic, then shape into a ball, oil the bowl lightly, cover and leave in a warm place for 1 hour until doubled in size.
If your kitchen is cool, rise the dough in the oven with just the light on: steady gentle warmth beats a draughty counter.
Done when: Dough smooth, elastic and doubled in size, springing back slowly when poked.
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2
Soak and Dry the Onions
30 Mins
Cold water soak
While the dough rises, put the sliced onions in a bowl of cold water with a teaspoon of salt and leave for 30 minutes. Drain well and squeeze them dry in a clean tea towel. Toss with the remaining 15 ml of olive oil and the oregano.
This soak is what makes fugazzeta onions sweet instead of sharp — do not skip it, and do not use the onions wet.
Done when: Onions limp, sweet-smelling and dry to the touch, with no water dripping.
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3
Assemble the Stuffed Pizza
15 Mins
Oven preheating to 230°C (450°F)
Heat the oven to 230°C (450°F) with a lightly oiled 30 cm (12 inch) round pan inside. Punch the dough down and divide it into two pieces, one slightly larger. Roll the larger piece out and press it into the hot pan, up the sides. Layer all the mozzarella and provolone over it, leaving a 1 cm border. Roll out the second piece, lay it on top, and pinch the edges firmly to seal. Pile the onions over the top and sprinkle with Parmesan.
Seal the edge well or the cheese escapes in the oven. A fork pressed around the rim makes a neat, tight crimp.
Done when: Cheese fully covered, edges pinched shut, onions spread edge to edge.
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4
Bake Until Golden and Bubbling
25 Mins
Oven, 230°C (450°F)
Bake for 20-25 minutes until the crust is deep golden, the onions are scorched at the tips and the cheese is bubbling at the edges. If the onions brown too fast, cover loosely with foil for the last 5 minutes.
Check the base by lifting an edge with a spatula: it should be crisp and golden, not pale and soft.
Done when: Crust deep golden and crisp underneath, onions sweet and charred at the tips, cheese bubbling.
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5
Rest and Slice
5 Mins
Resting, about 60°C (140°F)
Rest the pizza in the pan for 5 minutes so the cheese settles and the slices hold together. Cut into 8 slices with a sharp knife or pizza wheel and serve at once.
Cutting too soon lets the molten cheese run out across the pan. Five minutes of patience keeps every slice intact.
Done when: Slices hold their shape, cheese stretching in strings when lifted.
auto_awesome Finishing Touches & Plating
Rest the pizza for 5 minutes so the cheese settles, then cut into 8 slices and serve hot, with the onions still glistening and the cheese pulling in long strings.
Argentina
1h 25m
