Name: Fugazzeta - Stuffed Cheese & Onion Pizza
Prep time: 45 min
Cook time: 25 min
Total time: 140 min
Yield: 8 servings
Cuisine: Argentine
Ingredients: 350g strong white bread flour, plus a little extra for dusting; 60ml milk, lukewarm (about 38–40°C); 2 tsp caster sugar (about 8g); 8g active dried yeast (about 2½ tsp; see note for instant yeast); 1 tsp fine salt; 1 tbsp olive oil; 160–180ml lukewarm water, as needed; 1 large onion (about 200g), peeled and thinly sliced; 1 tsp fine salt, for soaking the onion; Cold water, enough to cover the onion; 200g vegetarian mozzarella, sliced or coarsely grated (ideally low-moisture pizza mozzarella); 40g vegetarian mature provolone, grated (optional); 3 tbsp olive oil, for the pizza pan; 1 tbsp olive oil, for the topping; 1 tsp dried oregano; 25g vegetarian Italian-style hard cheese, finely grated

Method

45 mins prep25 mins cook140 mins total

Mix the sugar into the lukewarm milk and add the active dried yeast. Leave for 5–10 minutes until foamy.
Combine the flour and dough salt. Add the yeast mixture and a tablespoon of olive oil, then work in 160ml lukewarm water. Add the remaining water gradually if the dough feels dry.
Knead by hand for 8–10 minutes until elastic. Cover in a lightly oiled bowl and leave in a warm place for about an hour, until doubled.
Soak the very thinly sliced onion in cold water with a teaspoon of salt for 20–30 minutes. Drain and pat completely dry.
Coat a 30cm ovenproof pizza pan with 3 tablespoons of olive oil. Deflate the dough and divide it in half. Stretch one half across the base and roll the other into a lid of the same size.
Heat the oven to 230°C/210°C fan/Gas 8. Spread the mozzarella and optional provolone over the base, keeping a 1–2cm border clear.
Lay the dough lid over the cheese and pinch the edges firmly together. Make two small steam vents. Add the dried onion, remaining tablespoon of topping oil, oregano and grated hard cheese.
Bake on a lower-middle shelf for 20–25 minutes until the base and edges are golden and the onions have softened. Rest in the pan for 5–10 minutes, then cut into wedges.