Fugazza

Fugazza con queso.

Fugazzeta.

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Fugazza con queso (from Genoese dialect: fugassa, Italian: focaccia), or simply Fugazza, is a common type of Argentinian pizza originating in Buenos Aires that consists of a thick pizza crust topped with onions, cheese, and sometimes olives.^[1] It is derived from a combination of Neapolitan pizza with Italian focaccia bread.

Fugazza and its variations are believed to have been invented by a Genovese-Argentine pizza maker named Juan Banchero sometime between 1893 and 1932, who served it out of a pizza shop bearing his name. Banchero's pizza shop continues to sell Fugazza to this day in the Buenos Aires neighborhood of La Boca, which historically served as a home to Genovese immigrants to Argentina.^[2]

Characteristics and varieties[]

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Fugazza is typically prepared with the following ingredients:

• Argentine pizza dough ("masa" - meaning at least three focaccia-like centimetres when served, or the more moderate "half-dough" - "media masa"), characterized by a spongy consistency, and far more water and leavening than a Neapolitan pizza crust
• low-moisture cow's milk mozzarella
• red onions
• Green onion
• sweet onions
• oregano
• Parmesan cheese
• olive oil

Fugazzetta is a variation on fugazza in which the cheese is baked in between two pizza crusts (usually media masa), and the onions are placed on top.

References[]

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