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 VarietiesEdit
Fugazza is typically prepared with the following ingredients:
- Argentine pizza dough or half-dough, which is characterized by thickness, a spongy consistency, and more water and leavening than a Neapolitan pizza crust
- cow's milk mozzarella
- red onions
- sweet onions
- Parmesan cheese
- olive oil
Fugazzetta is a variation on Fugazza in which the cheese is baked in between two pizza crusts, and the onions are placed on top.
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