|Part of a series on|
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. 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.
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 cow's milk mozzarella
- red onions
- green onion
- sweet onions
- 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.