Fugazza Pizza Recipe

Activate yeast and combine

In a medium bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. If it does not foam, the yeast may be inactive — start over with fresh yeast.

Mix dough

In a large bowl whisk together flour and salt. Make a well, pour in the yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 4–5 minutes. Add the remaining 1 tablespoon olive oil toward the end and incorporate.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

When risen, gently punch down the dough and transfer to a lightly floured surface. For a single 12–14 inch pizza, shape into a disc and let rest 10 minutes. For a thinner crust, stretch to a 14-inch round; for thicker, keep smaller.

Prepare onion

While the dough is rising or resting, peel and thinly slice the yellow onion into half-moons about 1/8 inch thick. If you prefer sweeter, milder onions, you can soak the slices in cold water for 10 minutes and drain, or caramelize them lightly (see optional step).

Optional caramelizing

To caramelize, heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the sliced onion and 1/4 teaspoon coarse salt. Cook, stirring occasionally, 15–20 minutes until deeply golden and sweet. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat a baking sheet upside down.

Assemble pizza

On a lightly floured peel or sheet, stretch the dough into a 12–14 inch round. Brush the surface lightly with 1 tablespoon olive oil. Spread the Alfredo sauce evenly over the dough, leaving a 1/2-inch border for the crust. Distribute the sliced (or caramelized) onions evenly over the sauce.

Add cheese and seasonings

Sprinkle the grated Parmesan evenly over the pizza. Scatter oregano, the remaining 1 tablespoon olive oil in small droplets or brushed, coarse salt, black pepper, and red pepper flakes evenly across the top.

Bake

Transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and cheese is bubbling and lightly browned in spots, 8–12 minutes depending on oven and thickness. Start checking at 7 minutes.

Finish and serve

Remove pizza from oven. If using, sprinkle chopped fresh parsley over the top and drizzle a little extra virgin olive oil for shine. Let rest 2–3 minutes, slice, and serve hot.