Argentinian Pizza Recipe
The traditional Italian pizza has been modified over time by different cultures in order to adapt it to their specific tastes and available ingredients.
A lot of this pizza spinouts are known outside of the area where they’ve been invented, but other have managed to make a name for itself. This is definitely the case of Argentinian pizza. Argentina’s population was heavily influenced by Spanish and Italian immigrants, and so it is no surprise that pizza quickly became a basic of their cuisine.
Argentinian pizza is quite unique, particularly when it comes to it’s crust, which is a lot like bread, even crispy.
Today we are going to learn how to make our own Argentinian style pizza.
List of ingredients
All purpose flour1 Kilos (kg)
Salt2 Tea spoons (tsp)
Sugar1 Tea spoons (tsp)
Warm water2 1/2 Cups (c)
Active dry yeast15 Grams (g)
Extra virgin olive oil1/4 Cups (c)
Steps to make Argentinian Pizza Recipe
Get the fermentation started
Mix a couple table spoons of flour with the sugar, a little bit of water and all the yeast. Mix it all well and let it rest for 20 minutes. By then the mix should be roughly double the size and look quite spongy.
Add the remaining ingredients
Now add the rest of the flour, olive oil, the remaining water and the salt. Knead well until the dough is uniform and has an elastic texture.
Split into three
With a knife, cut the dough into three equal pieces and let them rest until they double in size, which should take roughly 1 hour.
Stretch the dough
On an oiled or flowered surface, stretch the dough with your fingers, giving it a round shape. You can also use a rolling pin, but don’t press to hard. The result should be a round pie, roughly half an inch thick (a little bit over 1 cm).
Preheat the oven to 450 Fahrenheit (+200ºC)
Turn on your oven. While it is heating up, add just a bit of sauce to the pie so that it will impregnate the dough before it starts cooking.
Prebake for 3-4 minutes
Now prebake your pie for 3-4 minutes. This is a key step in order to achieve the typical crunchiness of Argentinian pizza.
Add sauce, cheese and toppings
Lastly, add more sauce to your prebaked pie, mozzarella cheese and your favorite toppings. Then put it back in the oven and bake until the cheese melts.
As already mentioned, one of the main characteristics of Argentinian pizza is it’s thick and crispy crust. Prebaking your pie is the first step to achieve that desired texture, but if you really want to achieve a result similar to what you would get in Argentinian pizzerias it is highly recommended to bake the pie on a pizza stone.
The pizza stone concentrates heat and will help the dough grow higher and give it an extra crisp.
Most typical Argentinian pizzas
Argentinians are known for how creative they get with their pizza. They’ll put almost anything on pizza. Bacon, Ham, chorizo, mushrooms, olives, onions, corn, eggplant… you name it! And whatever toppings the choose, they go all in and put a ton of it!
It is not uncommon for restaurants to give a list of ingredients that you can choose from to make your own. They will usually also allow you to divide your pie in two and order half a pie with a bunch of ingredients and the other half with a different mix.
However, if one had to say what are some of the most traditionally Argentinian pizzas of all, probably pizza fugazza and pizza canchera would be the first to come to mind.
Pizza fugazza has it’s origins in Buenos Aires and consists in topping this very crust we just made with cheese, onions (lot’s of onions) and sometimes olives.
Pizza canchera is a cheese-less pizza made from this typical crust, covered with a special heavily seasoned sauce that is reach in garlic, onion and non-spicy pepper.