dough

240g (2 cups) bread flour
2/3 cup lukewarm milk
2 tbsp. olive oil
1 1/2 tsp. yeast
1 tsp. salt
1/2 tsp. sugar

  • combine in stand mixer and mix on low for 30 seconds
  • scrape down bowl then mix on medium until the dough clears the sides of the bowl, about 5-7 minutes
  • split dough in half and transfer each to a lightly greased bowl, cover, and let rise until puffed (60-75 minutes)

topping

2 cups cold water
1 tsp. salt
1 onion, thinly sliced

  • stir salt into water, then add onion and set aside

filling

142g (5 oz.) sliced provolone
226g (8 oz.) shredded mozzarella
1 tsp. oregano
1/4 tsp. red pepper flakes

  • oil the bottom of a 10” skillet
  • roll out one dough ball to 10” and transfer to the skillet
  • layer provolone over the bottom, leaving a 1/2” border of uncovered dough around the edge
  • combine remaining ingredients and spread over the provolone keeping border uncovered
  • roll out second dough ball to 10 1/2” or 11” and top the fugazzeta, pinching to seal
  • cover and let rise for 30 minutes

baking

soaked onion from above
1/4 tsp. oregano
3 tbsp. grated parmesan
1 tbsp. olive oil

  • poke top of fugazzeta with fork to allow steam to escape
  • drain onion, pat dry, and toss with oregano, and spread over risen fugazzeta
  • sprinkle with parmesan and drizzle with oil
  • bake at 450°F for 25-30 minutes, until the edges and topping are browned
  • rest for 15 minutes before slicing

source: https://www.kingarthurbaking.com/recipes/fugazzeta-recipe

9/4/2025: made this last night and it was great. though i had to wait longer and ultimately put the dough in a slow toaster oven to get it to rise (i think my milk was cooler than it should have been). but i think next time i’ll make a couple of changes:

  • less onion
  • add some tomato sauce and maybe some pepperoni or sausage to the filling