Ingredients
- SwissBake® MORCOTE® 00 Pizza Flour – 1000 g
- Water – 600g to 650g
- Olive Oil – 50g
- Fresh Yeast / Dry Yeast – 20g / 7g
- Salt – 20g
- Sugar – 10g
- Mozzarella (shredded) – 500g
- Onion (sliced) – 250g
- Olive Oil (for topping) – 50g
- Dried Oregano – 15g to 20g
Method
Combine 00 pizza flour, sugar, salt, and yeast in a spiral mixer. Slowly add water and mix for 3–4 minutes (slow). Add olive oil and mix at high speed for 6–8 minutes until dough is soft but smooth. Target temp: 24–26°C. Bulk ferment and rest the dough in a greased container for 60–75 minutes until doubled in volume.
Scale and shape into 8 × 300g portions. Use 2 balls per pizza – one for the base, one for the lid. Oil a 28cm to 30 cm round pan. Press one dough into the base. Add mozzarella evenly, leaving a 1 cm border. Cover with second dough, seal edges. Top with onions, drizzle with olive oil, sprinkle oregano. Final proof the assembled fugazzeta for 30–35 minutes at room temperature.
Bake at 230°C to 240°C for 20–22 minutes in a deck / convection oven. Ensure its golden brown and cheese is fully melted. Brush crust with garlic oil or herb butter. Cut into wedges. Serve hot with chimichurri, spicy ketchup, or tapenade. Present on slate or wood with fresh herbs.
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