Fugazetta Recipe

Activate yeast and mix dough

In a small bowl, combine lukewarm water and sugar (if using). Sprinkle the active dry yeast over the water and let sit for 5–8 minutes until foamy. In a large bowl or stand mixer bowl, combine flour and salt. When yeast is foamy, add it and 1 tablespoon olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a dough hook on medium-low for 6–8 minutes. Dough should be slightly tacky but not overly sticky. Add small dustings of flour only if necessary.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough, divide into two equal portions for two 10–11-inch pizzas (or keep whole for a larger pie). Form each into a tight ball, cover, and let rest 20–30 minutes before shaping.

Prepare onions and garlic

While dough is resting, heat 2 tablespoons olive oil in a skillet over medium heat. Add the thinly sliced yellow onion and a pinch of coarse salt. Sauté, stirring occasionally, until the onion is softened and beginning to caramelize, about 10–12 minutes. Add the minced garlic and continue cooking 1–2 minutes until fragrant. Turn off heat and stir in half the sliced green onions (reserve the rest for finishing), the dried oregano, red pepper flakes, and black pepper. Taste and adjust salt if needed. Let mixture cool slightly.

Prepare cheeses

If using whole milk mozzarella, shred or thinly slice and pat dry briefly on paper towel to remove excess moisture. Combine shredded/sliced mozzarella and grated Parmesan in a bowl and toss lightly so the cheeses are ready to layer.

Preheat oven and prepare peel/pan

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 45 minutes with a pizza stone or inverted heavy baking sheet inside. If you don't have a stone, use a well-oiled heavy baking sheet or cast iron pan and preheat it. Have a pizza peel or another inverted baking sheet dusted with semolina or flour ready for transferring the shaped dough.

Shape and assemble fugazzetta

On a lightly floured surface or well-floured peel, flatten one rested dough ball into a 10–11-inch round, stretching from center outward and leaving a slightly thicker rim. Brush the surface lightly with remaining 1 tablespoon olive oil. Spread about half of the mozzarella/Parmesan mix evenly over the dough leaving a 1/2-inch border. Spoon the cooled sautéed onion-garlic mixture evenly over the cheese layer. Top with the remaining cheese, distributing it so the onions are enclosed between cheese layers (this is the 'fugazzetta'—a stuffed onion pizza). If desired, fold the rim slightly to seal any exposed edge.

Bake

Carefully slide the assembled pizza onto the preheated stone or pan. Bake for 8–12 minutes, rotating halfway through if necessary, until crust is deeply golden, cheese is melted and bubbling, and some spots are lightly browned. Baking time will vary depending on oven and stone.

Finish

Remove pizza to a cutting board. Immediately sprinkle with the reserved sliced green onions, chopped parsley (optional), flaky sea salt, and a light drizzle (about 1 teaspoon) of extra-virgin olive oil. Let rest 2–3 minutes to set, then slice and serve hot. Repeat assembly and bake steps for the second dough ball.

If you like more caramelized flavor, you can return the baked pizza to the oven for 1–2 minutes under the broiler to deepen browning—watch carefully to avoid burning. Serve with extra grated Parmesan at the table.