Traditional Argentine Fugazza
Fugazza is Buenos Aires' thick, cheese-free onion pizza, baked hot beneath a generous layer of salted onions, oregano, and olive oil.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix flour, yeast, water, oil, and salt; knead until smooth and elastic.
- 2
Let the dough rise until doubled, about 1 hour.
- 3
Salt the sliced onions lightly and let them soften while the dough rises; do not caramelize them.
- 4
Oil a deep pizza pan, press in the dough, and let it relax for 20 minutes.
- 5
Cover generously with the raw softened onions, oregano, black pepper, and a drizzle of oil.
- 6
Bake at 450°F (230°C) until the base is cooked and the onion edges color, 20 to 25 minutes.
Cook notes
Tips
Slice the onions very thinly so they cook at the same rate as the crust.
Use an oiled high-sided pan for the porteño-style base.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- Fainá
- Cold beer
Common Mistakes
- Fugazza onions are not pre-caramelized.
- Adding mozzarella turns it toward fugazzeta rather than plain fugazza.
Recipe FAQ
What defines Traditional Argentine Fugazza?
Fugazza is Buenos Aires' thick, cheese-free onion pizza, baked hot beneath a generous layer of salted onions, oregano, and olive oil.
What should I avoid when making Traditional Argentine Fugazza?
Fugazza onions are not pre-caramelized.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
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Blender
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Chef knife
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Cutting board
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Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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