Small Cheese Fugazza Recipe

Bloom the yeast: in a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–8 minutes until foamy.

Combine dry ingredients: in a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk the flour and salt together.

Mix dough: add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix by hand with a wooden spoon until a shaggy dough forms, or mix on low speed with the dough hook until combined (about 1–2 minutes).

Knead: turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic, or knead in the stand mixer on medium-low for 5–6 minutes. Add up to 2 tablespoons extra water or a dusting of flour if needed to achieve a tacky but not sticky dough.

First rise: form dough into a ball, lightly oil the inside of the mixing bowl with remaining 1 tablespoon olive oil, place dough seam-side down, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare onions and cheese

While dough rises, thinly slice the onion. In a small bowl, toss shredded mozzarella with the 2 tablespoons milk (this helps prevent clumping and yields creamier melt). Combine mozzarella and shredded fontina/provolone and set aside.

Caramelize (soften) onions lightly: heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and just beginning to take on color, about 6–8 minutes. Remove from heat and let cool slightly. (You want softened onions, not crispy or deeply caramelized.)

Preheat oven: preheat oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while preheating. If using a baking sheet, lightly oil it or line with parchment.

Shape dough: once dough has doubled, gently deflate and turn onto a lightly oiled surface. For a small fugazza (serves 4), shape into a rough rectangle or round about 10–11 inches across and 3/4-inch thick. Transfer to a parchment-lined or lightly oiled baking sheet or pizza peel.

Top with cheese: evenly spread the shredded cheese mixture across the dough, leaving a 1/2-inch border. Use your fingers to dimple the dough slightly so it holds the cheese.

Add onions and oil: scatter the softened onion slices evenly over the cheese. Drizzle the remaining 1 tablespoon olive oil over the top, then sprinkle with coarse salt, dried oregano and black pepper.

Bake: slide the fugazza onto the preheated pizza stone or put the baking sheet into the oven. Bake 12–15 minutes, until crust is golden at the edges and the cheese is melted and starting to bubble with a few light brown spots.

Finish and rest: remove from oven and let rest 3–5 minutes so the cheese sets slightly. If using, sprinkle chopped fresh parsley over the top before slicing.

Slice and serve: cut into 6–8 wedges or squares and serve warm.