Fugazza Pizza Style // Fugazza Argentina // Lucia's Fugazza Recipe


Fugazza its a big favorites from where I come from. And it is also known as Hogaza, Fugazza or Fugazzetta and is very similar to the famous focaccia bread but quite different at the same time. And it is known that originated after Italians immigrants arrived to Argentina in the late 19th.

Unlike pizza the fugazza does not require pizza sauce,or cheese. But in Argentina we also use it as a dough base for pizza. And believe me is very unique and it has an INCREDIBLE texture and flavor. 'Mi abuela' my grandmother (who was also an Italian descendant, like many Argentinians) was an absolute fan of making Fugazza like Pizza recipe. it tastes absolutely delightful when baked as a pizza, and the family always loved it! Making this dough is very easy, so if this is your first time trying this, don't worry because is very foolproof. 

Ok. You can either make this recipe with pizza sauce or without it, with cheese or without cheese, is equally delicious both ways! You can also try different topping variations (topping ideas are below recipe) or simply create your own! I hope you try this recipe, as a weekend cooking project, or just for fun.

LUCIA'S FUGAZZA RECIPE / Recipe Inspired by My Grandmother Lucia

1 extra-large or 2 medium fugazzas

500 g / 18 ounces  all purpose flour 
8 gr / 1 pack  active dry yeast
200 ml/ 1 C. lukewarm water
2 tsp salt
2 tsp sugar


Mozzarella cheese (as much as you like)
½ C. Roasted red peppers
½ C. Black olives
2 large onions, very thinly sliced and pre-cooked or un-cooked
2 Pre-cooked sausages, optional
2 tsp Dry oregano, or as much as you like
Pizza Sauce, optional


1- Sift flour into a large bowl. Mix in salt with hand. Move the ingredients to the sides of the bowl, creating a large empty space in the middle. Set aside.
2- Take an small bowl or measuring cup. Add 8 Tbsp flour and pour the yeast, the water and the 2 tsp. of sugar.Mix and cover with a plate.Wait (about 10 minutes) for bubbles to appear in the yeast.  
Once the bubbles have appeared, you can start to mix together the ingredients to form the dough. If it's too liquid, just add a bit more flour at the end. You should finish with a soft and slightly sticky ball of dough. Again, if it's too sticky, add a little more flour. Remember this dough does not require kneading.  
3- Place the dough in a lightly floured bowl and cover with a damp dish cloth. Let it rise for about 30 minutes (depending on room temperature) Should be  be fairly warm. Until it doubles in size.
When ready, just press dough {using your fingers} into the baking tray - no need to roll it out.

4- Lightly oil a baking tray. Put the fugazza dough on it.Just press dough {using your fingers} into the baking tray - no need to roll it out. And by using your hands give the dough a round shape.  

5- Spread sauce evenly. Add onions, cheese, roasted red peppers, black olives sausages Sprinkle with dry oregano. Preheat oven to oven at 190 C / 360 F. Baked for 20-25 minutes or a bit longer depending on how much you like it browned. Serve immediately and sprinkle with a bit more of dry oregano if desire.


Traditional Fugazza:
onions and dry oregano.

Fugazza: cheese, onions and dry oregano. 

Ham and Cheese Fugazza:
onions, cheese, ham and dry oregano.

Fugazza with hard boiled eggs, black olives, tomatoes, onion, cheese and oregano.


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