Argentinian fugazzeta pizza

Name: Argentinian fugazzeta pizza
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1/2 cube (21 g) fresh yeast; 1 TABLESPOON Sugar; 400 g Flour; 1 TEASPOON Salt; 5 TABLESPOONS Olive oil; 5 Onions; 2 packs (125 g each) Mozzarella cheese; 125 g Parmesan cheese; 7-10 Tbsp coarsely ground pepper; 3-4 Stem(s) Marjoram; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1/2 cube (21 g) fresh yeast
1 TABLESPOON Sugar
400 g Flour
1 TEASPOON Salt
5 TABLESPOONS Olive oil
5 Onions
2 packs (125 g each) Mozzarella cheese
125 g Parmesan cheese
7-10 Tbsp coarsely ground pepper
3-4 Stem(s) Marjoram
7-10 Tbsp Flour
baking paper

Directions

1
Crumble the yeast into a small bowl and mix with sugar until the yeast is liquid. Put flour, salt, 2 tablespoons of oil and 250 ml of lukewarm water into a mixing bowl, add liquid yeast. Knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough.
2
Cover and leave to rise in a warm place for about 30 minutes.
3
In the meantime peel the onions and cut them into fine rings. Squeeze the mozzarella between two layers of kitchen paper, cut into thin slices. Finely slice Parmesan cheese.
4
Knead the yeast dough well on a floured work surface with floured hands. Cut the dough in half and roll out to a rectangle (approx. 39 cm x 26 cm).
5
Place a pastry base on a baking tray covered with baking paper (approx. 39 cm x 26 cm). Cover with mozzarella, place a second base on top. Spread onions on top, drizzle with 3 tbsp. oil. Season with pepper and sprinkle with parmesan.
6
Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) on the lowest rack for 20-25 minutes. In the meantime, wash the marjoram, shake dry, sprinkle leaves and sprinkle over the pizza shortly before the end of the baking time.