Today I will show you a recipe for a typical traditional pizzerias fugazzetta of Buenos Aires (there are many variations, but this is typical with a personal touch). As the story was set in a pizzeria in Boca, the son of G. Banchero, for nearly 80 years.
First the ingredients:
1 kg of flour (in this case to try and use one that comes with yeast) (Makes 3 fugazzetas) but the rest of the ingredients to make just one.
1 tablespoon salt.
½ oil wells
Pinch of sugar
700 cc. Of warm water.
For the filling:
180 gs of bacon.
Mozzarella about 250 gs.
To cover:
2 medium onions.
Preparation
Place in a bowl the flour, add salt, sugar, oil, and finally water. Mix well to form a bun.
Once formed, put a little flour on the counter, and it works a little dough to prevent sticking. (If necessary add a little more flour).
Once done, divide it into small cakes (6) and let them weigh twice (preferably with a polyethylene cover or something similar). After a half hour and will increase its size.
On the other hand to peel onions and cut into strips and placed in a bowl with a little oregano, salt and olive oil (this is a personal touch that I like, but not part of the original recipe).
Then stretch the dough, place mozzarella, smoked pancetta, mozzarella, and cover with another of the rolls, stretching the dough to go with patience and without breaking, to completely cover. Tighten the edges, and place over onions. I do not add oil to the onions, because I have it ready with all the ingredients.
Bake at medium temperature (220 °) for 30 minutes or so until you see the dough is cooked and onion broil.
NOTES: As I said the original takes less onion, but I make fine addition, but this is the variant that I introduced.
The dough may be the same as the traditional pizza.
:Woot::Woot::Woot::Woot::Woot::Woot:
First the ingredients:
1 kg of flour (in this case to try and use one that comes with yeast) (Makes 3 fugazzetas) but the rest of the ingredients to make just one.
1 tablespoon salt.
½ oil wells
Pinch of sugar
700 cc. Of warm water.
For the filling:
180 gs of bacon.
Mozzarella about 250 gs.
To cover:
2 medium onions.
Preparation
Place in a bowl the flour, add salt, sugar, oil, and finally water. Mix well to form a bun.
Once formed, put a little flour on the counter, and it works a little dough to prevent sticking. (If necessary add a little more flour).
Once done, divide it into small cakes (6) and let them weigh twice (preferably with a polyethylene cover or something similar). After a half hour and will increase its size.
On the other hand to peel onions and cut into strips and placed in a bowl with a little oregano, salt and olive oil (this is a personal touch that I like, but not part of the original recipe).
Then stretch the dough, place mozzarella, smoked pancetta, mozzarella, and cover with another of the rolls, stretching the dough to go with patience and without breaking, to completely cover. Tighten the edges, and place over onions. I do not add oil to the onions, because I have it ready with all the ingredients.
Bake at medium temperature (220 °) for 30 minutes or so until you see the dough is cooked and onion broil.
NOTES: As I said the original takes less onion, but I make fine addition, but this is the variant that I introduced.
The dough may be the same as the traditional pizza.
:Woot::Woot::Woot::Woot::Woot::Woot:
