Fugazza

 ( Pizza Styles ) 

Fugazza (from Genoese dialect: fugassa) is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with and sometimes . A similar variant known as fugazza con queso or americana includes mozzarella cheese along with the aforementioned ingredients. It is derived from a combination of Neapolitan pizza with Italian focaccia bread.

Fugazza and its variations are believed to have been invented sometime between 1893 and 1932 by pizza maker named Juan Banchero, who served it out of a pizza shop bearing his name.

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Characteristics and varieties 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 Milk mozzarella
• white onions
• Scallion
• sweet onions
• oregano
• Parmesan
• 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.

Figazza is a version of fugazza from Uruguay, where the main difference is the lack of cheese or any middle filling, also the portions are cut to the style of Uruguayan pizza, which is in rectangular pieces, and it can have additional topping of olives and , a less common version of Uruguayan figazza is figazza con muzzarella, where mozzarella cheese is put on top of the onions, almost same ingredients of Argentinian fugazza but backwards order.

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See also

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