Fugazzeta – Stuffed Argentinian-Mannequin Pizza Recipe

Accumulate the weather.

In a small pot over medium heat, warmth the milk to 100 to 105 F.

Place warmed milk in a small bowl and stir the sugar into the milk. Sprinkle the yeast over the sugar milk mixture, and put apart for 5 to 10 minutes, until the mixture is bubbly.

Place the flour, 1 tablespoon olive oil, and 1 teaspoon of the salt throughout the bowl of a stand mixer and mix collectively briefly using the dough hook. Add the yeast/milk mixture and begin to knead, together with the water repeatedly. The mix ought to come back collectively as a delicate, stretchy dough, pulling away from the sides of the bowl.

Add a bit additional flour if the mixture is simply too moist, and add a bit additional water if the mixture seems dry, crumbly, or overly company.

Knead for 5 to 10 minutes, until dough is clear, light, and elastic.

Oil a bowl with olive oil and place the dough throughout the bowl. Cowl with plastic wrap and let the dough rise on the counter until doubled in dimension, about 1 hour.

Whereas the dough is rising, peel and slice the onion into very skinny strips. Place them in a bowl of chilly salt water—using the remaining 1 teaspoon salt and three/4 cup water—and soak for half-hour. Drain onions properly and dry them with paper towels.

As quickly because the dough has risen, punch it down and divide dough into two gadgets. Roll each half proper right into a clear ball.

Pour 3 tablespoons of olive oil proper right into a 12-inch pizza pan or cast-iron skillet. Place one ball of dough within the midst of the pan and flatten gently alongside together with your fingers. Let dough relax for 10 minutes.

Proceed to flatten dough into the pan, flattening it and pushing it in the direction of the sides of the pan, letting it relax in between until dough covers the underside of the pan. Oil the counter and roll the alternative piece of dough proper right into a 12-inch circle, letting it relax in between until it holds its type.

Preheat oven to 450 F. Place the slices of mozzarella cheese over the dough throughout the pan. Sprinkle the provolone over the mozzarella. Place the alternative spherical of dough over the cheese and seal the sides of the two dough circles collectively.

Prime the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese.

Place the fugazzeta throughout the oven. Bake for 20 to 25 minutes, or until the sides are golden brown and crispy. Brown the onions beneath the broiler for the ultimate 3 minutes of cooking if desired.

Take away from the oven. Let cool for 5 to 10 minutes sooner than lowering into slices to serve.