How to make Fugazza Argentine pizza

Fugazza is a popular Argentine dish that is also a type of pizza. Of course, it is a completely different pizza. This Argentine pizza has two layers of pizza dough that are filled between two layers of dough with mozzarella cheese. Cover to make a golden and toasted layer of onion and cheese after baking.

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The method of making Argentine pizza Fugazza is not much different from a regular pizza, but the dough of this pizza is a little different because in addition to water, hot milk is also used. Garlic makes the dough texture softer and softer and has a special taste.

This Argentine pizza is like a cheese pie with melted mozzarella cheese in the middle, which really makes these melted cheeses very attractive when you serve Fugazza slices. Of course, before cutting, it is better to wait for 10 minutes until the melted cheese in the middle of the pizza is slightly reduced in heat, because if you cut it the moment you take the pizza out of the oven, the cheese may splash out and cause burns, then wait 10 minutes, then cut hit.

Milk: 1/4 cup sugar: 2 tablespoons bread yeast jam: 2 and 1/2 tablespoons white flour jam: 2 and 3/4 cup olive oil: 5 tablespoons salt: 1 teaspoon water: 3/4 cup onion: 1 Number of mozzarella cheese: 170 to 220 grams of dried thyme: 1 tablespoon of Parmesan cheese jam: 1/4 cup (grated)

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Step 1
First prepare the raw materials.
Step 2
Pour a small pot of 1/4 cup of milk and put it on the heat to heat and reach a temperature of about 40 degrees Celsius.
Step 3
After the milk is warm, remove from the heat and add 2 tablespoons of sugar and stir until the sugar dissolves. Then sprinkle 2 and 1/2 tablespoons of yeast jam on the milk. Stir and set aside for 5 to 10 minutes until the yeast is activated and bubbles form on the surface.
Step 4
Pour 2 and 3/4 cups of white flour, 1 tablespoon of olive oil and 1 teaspoon of salt into a bowl and mix with a wooden spoon or kneading machine. Then add the yeast and milk mixture and mix the ingredients with a spoon or the same device. Gradually add 3/4 cup water. This dough should be soft and elastic. If the dough is very wet and sticky, add a little flour and if it is very dry, add a little water.
Step 5
Knead the dough for 5 to 10 minutes by machine or by hand.
Step 6
Take a bowl and grease it with olive oil. Roll the dough around the bowl to grease it. Then cover the bowl with cellophane and let it rest until the dough thickens. It takes about 1 hour or more for the dough to thicken.
Step 7
While the dough has a large volume, cut 1 onion thinly. Soak the onions in cold water for 30 minutes and then dry with a towel.
Step 8
When the dough is thick, punch your hand and press in the middle of the dough to let the air out. Then divide the dough into two halves and roll it around your hand until it is round.
Step 9
Pour 3 tablespoons of olive oil into a 30 cm pan or grease the pan. Spread the dough in the mold with your hands and let it rest for another 10 minutes.
Step 10
Spread the dough to the sides of the mold. Lightly grease the surface of your desk and then spread the other dough into a circle 30 cm in diameter. Then let it rest for a while to catch itself.
Step 11
Turn on the oven and leave it at 220 ° C to heat. Pour 170 to 220 grams of mozzarella or grated mozzarella cheese in the middle of the dough. You can also add some grated pizza cheese. Put the pizza dough on the cheese and press the edges of the two doughs together to close completely.
Step 12
Pour the onion over the dough, pour 1 tablespoon of olive oil over the onions and finally add 1 tablespoon of dried thyme jam and 1/4 cup of Parmesan cheese.
Step 13
Bake in the oven for 20 to 25 minutes or until golden on the pizza. Turn on the oven flame from the top for the last 3 minutes so that the onions are well golden.
Step 14
When you take the Argentine pizza out of the oven, leave it for 5 to 10 minutes to cool, then cut it and enjoy.