Fugazzeta

Created in early-20th-century Buenos Aires by the Banchero family of La Boca, whose Riachuelo bakery opened in 1893 (the named Pizzería Banchero followed in 1932); Juan Banchero developed the cheese-topped fugazza there, evolving from the simpler fugazza — itself an Argentine reading of Genovese focaccia brought by Ligurian immigrants. The cheese-stuffed double-crust version is specifically porteño, not Italian, and tied to the city's cheese-heavy pizza style developed for Italian-Argentine working-class diners.

Early-20th-century Buenos Aires invention via Pizzería Banchero (founded 1932 in La Boca), evolved from the cheeseless fugazza — itself a porteño reading of Genovese focaccia. Double crust, mozzarella sealed inside, raw onion piled on top, no tomato. Onion has to be sliced thin or the centers stay sharp.

A double-crust pizza split through the middle, with a thick layer of mozzarella inside and a mountain of slow-cooked sliced onion and oregano on top — no tomato sauce. The crust is fluffy and bready, closer to focaccia than Neapolitan. Cut into wedges. The onion layer should be sweet and sagging, not raw; the cheese inside pulls when you lift a slice.

The trick is keeping the cheese layer molten without the bottom crust going soggy: bake the bottom blind for a few minutes first, lay the cheese, top with the second crust and onion, then finish hot. Onions go on raw on top — the oven softens and sweetens them, but they have to be sliced thin or the centers stay sharp. No tomato sauce: it would steam the dough and break the structure.