Your New Favorite Cheesy Stuffed Pizza | Ham El-Waylly’s Argentinian Fugazzeta | NYT Cooking

Get the recipe: nyti.ms/4d6tZAg
You can really see the influence of Italian immigrants in Argentinian pizza culture: They brought focaccia with them, which morphed into a focaccia-pizza hybrid known as fugazza, a thick pizza topped with cheese and shaved onions. This got dialed up a few notches to become fugazzeta, which Ham El-Waylly shows us how to make.
In a fugazzeta, two pizza crusts are sandwiched around cheese before being crimped shut and topped with a heap of thinly sliced onions. The onions might seem like overkill, but don’t skimp: They soften and char, providing a nice reprieve from all the molten cheese.
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[@NYTCooking]

Get the recipe: nyti.ms/4d6tZAg

[@rockpooladmirer]

Hi, still here asking for proper CCs. the auto generated ones always have errors and omissions and are insufficient access for those who need them.

[@ItsRadishTime]

+

[@riorio982]

Plus, studies have shown that it can help with literacy.

[@jsper07]

NYT Cooking def has the resources to provide better captions and needs to

[@Smellystrawberry]

100% agreed

[@ChronicRapunzel]

Please, better captions!

[@jsam418]

I have been pitching a fugazzeta recipe for YEARS! I was ignored, told it was weird, and said it wouldn't "jive" with readers. Behold 5 years later the second human broadcasting this recipe! Thank you for putting this out there. Hail to the Italian-Argentine community!

[@armdar]

Large scale grown up pizza pop 🥰

[@almaseti9669]

It’s funny to see how Ham and Sohla have rubbed off on each other with the way they talk (the “woah” in particular). It’s so cute. The recipe looks amazing too.

[@user-rn3cg8ti4m]

I was just about to say this.

[@user-fd2wq8im3o]

My two fav❤ cookies!

[@shiraleeana]

“Wow!”

[@campyvansters]

🎯

[@pamelamarshall3665]

I thought the same thing. I love it!

[@FightingIrishFan91]

I could listen to Ham say Fugazzeta all day

[@shanehagan]

Ham and Sohla are both incredible. Such great teachers and so entertaining

[@nics2875]

M O R E H A M!!!!!!!!!! Can't wait to try this recipe!

[@kdot2919]

I see Ham, I click 😍

[@alumba]

Ham and Cheese -- what's not to love?

[@lewiiable]

YES! The scream I scrumpt when I saw Fugazetta finally being shown. My partner is Argentinian and I lept up to tell them about this video. For anyone watching tempted to try this, please know that the amount of cheese in a fugazetta is no joke. Take the amount of cheese you think is in one and quadruple it.

[@BellyBearz_]

I've watched a lot of different chefs over the years. Ham and Sohla are two of the best I've ever had the pleasure of watching. So happy, joyful. Love seeing these two!

[@kaiju_k5042]

I can't wait for Ham's cookbook to come out, it can sit next to his wife's in my library ❤

[@guillerminafrancovig2555]

As an Argentinian, reaaaally loved this recipe!! Nothing like a cheesy, oniony fugazzeta !!

[@_o_-I-_o_]

Love it, making this Argentine proud. More Ham please.

[@caramelweeb4949]

Absolutely love that he has his own thing rn ! He’s sooo fun and passionate about teaching and sharing amazing tips

[@nancyblair6187]

Love seeing more of Ham! Everything he makes is something I never even thought about before.

[@aileendclark]

Ham is a great teacher!! This looks unbelievable

[@darkcrystal2198]

Late to Ham's video, but him saying "WOW, we did it" is the cutest thing.

[@bartoscar]

"Dude" is way more polite than "boludo" 😂

[@smarvo2]

no it's not

[@xTabulaRasa]

ARGENTINA MENTIONED! i love Ham

[@MOMO220]

O sea digamos ajjaajja

[@maiagrebr]

hoooola a todos 🦁

[@JorgelinaVega]

La Mezzettaaaaa! 🙌🙌🙌🙌 This pizzeria in Buenos Aires makes an iconic fugazzeta 🍕

[@mikaylathefirst]

I’m notoriously bad at leaving comments, but just made this and it was Incredible. My whole family is speechless.

[@Troglodyte]

He mentioned it at the end but I was gonna say, you could probably start stretching the dough out in the pan and then leave it in the cast iron for a half hour or so before you finish pounding it out. It's a similar way that lots of pan pizzas (and focaccias) are made, and it gives a chance for the dough to loosen up so it doesn't keep shrinking back from the sides when you try to fit it in.

[@jase_allen]

I love that I got an ad just as Ham is about to throw the dough. It really set the suspense.

[@DanteYewToob]

Tip for people who don’t bake super often, it’s good practice to bloom the yeast anyway to make sure it’s still alive and good. If you have yeast that’s been in your pantry for ages, don’t just toss it in and assume it will work. Ham can get away with it because they probably buy it often enough to know it’s fresh, but my yeast is probably a few years old… so is yours, right? Haha So just dump it into a few tsp of warm water taken from the main water measurement. (Just measure out the water needed for the dough, and then scoop a little aside for the yeast and warm it up.) and if it starts to foam a little and look alive, you’re good to go. If it just kinda sinks and does absolutely nothing after a little while it’s dead and won’t make your dough rise. You gotta buy new yeast.

[@vmc626]

Love this! Just that usually fugazzeta has ham on it, it tastes a million times better that way. Greetings from Argentina 🇦🇷🇦🇷

[@monicalee82]

What sort of ham? Slices? Or little chunks? Either way, this sounds delightful!

[@vmc626]

@@monicalee82 yes! Usually thin slices but multiple. It's the best

[@irishfergal]

The visual and sounds of the fugazzeta steaming and sizzling out of the oven are just dreamy. I could listen and watch all night.

[@mugglemom9135]

Ham and Sohla... the couple every other couple wants to be friends with! Loved this recipe, Ham. You've made me think I might possibly be able to make this myself. 😊

[@meizhou9279]

And now, we muzz! I am now working that into my vocabulary as a verb!

[@Caerph1lly]

I commented in a previous video and no one else noticed, but I love that he's wearing Clementine's hat!!!

[@baltimorejoy]

I can't taste or smell that fugazzeta, but your preparation put a smile on my face. Please do more videos, Ham. Many thanks.

[@anzleybieri1277]

I am obsessed with the goofy movie cheese pull reference. I will never stop thinking about that cartoon pizza

[@Sss-ob1bf]

LOVE fugazzeta!! Pizzeta like they do in Sardegna should be the next one

[@SistercooM]

Love Ham’s style - more with him, please!

[@dodorichard]

I adore Ham, he is such a great teacher as well. So confident and laid back, could watch his content (especially if Sola is involved) for hours

[@janearmstrong2463]

More Ham! Thanks for giving us this amazing man to watch.

[@arshbehal6312]

I am here for all the sass and the shade Ham throws. Gosh, I love him.

[@goeshen4359]

It looks sooooo beautiful ❤❤ thank you Ham!! Great to see you and so love your expertise. We need to see more of you ❤❤

[@sarahwatts7152]

The flat hand trick on the mandolin is a good one, I didn't know that before. (I do in fact have a scar on my thumb from doing it wrong)

[@hillaryroberts3623]

I love everything about this recipe!

[@gerloveless]

ARGENTINA! Best Country in the world mentioned! as an Argentinian, we really like our pizza really fluffy, with higher dough and crusty bottom, LOT of cheese and homemade sauce! In case of the traditional Fugazzeta, the sweet onions with a lot of cheese, oregano and olive oil are AMAZING. Personally, i dont like the onions charred, thats makes them bitter. I prefer them with the right amount of caramelization and toasted with the cheese, its a renowned world wonder. If you ever come to Buenos Aires, a long trip to the original 10 PORTEÑAS pizzerías its a MUST 🇦🇷

[@getrealnow73]

looks like taste sensations, excited about this thank you

[@inMuro]

comment for ham. love his videos and excitement

[@jennabruner5263]

YOU GUYS JUST MADE MY DAY AHHHHHHHHH

[@parkerstoops6058]

More HAM!!

[@michaeln9931]

Love Ham’s approachability, enthusiasm, and style! Great to see… (no stand mixer so I won’t be fugazzet’ing anytime soon, but great watch)

[@blabhblaja]

You can totally knead it by hand if you’re able! It’s more effort of course but totally possible.

[@krschulman]

I am definitely making this! Love Ham!

[@caitiedid]

This looks incredible! I love A Goofy Movie being used as shorthand for the perfect cheese stretch on a pizza. Ham is truly a millennial food icon.

[@johnwickey5802]

I wasn’t sure about this guy at first but somehow his nerdy intensity has won me over. Dude really likes cooking his food. Now I just have to make this recipe.

[@lucasgdedios]

Amazing recipe! Accurate

[@noellenn2122]

I finally made this and OH. MY. GODDdddAH!!! It’s so effing delish it’s life changing! Thank you!!!

[@preponement]

Missed the entire step of going from under kneaded dough (breaking) to correctly kneaded dough (window pane) to show what he means. Just straight from "not done" to "let it rest". I think I know what the "window pane" test is, but others might want to know, which is arguably the key to making good pizza, or any kind of bread-based recipe.

[@lorithomasscott349]

Love Ham's personality and teaching style. Living for more solo videos! (Though of course we adore Sohla!)

[@DiegoBiondiOK]

As argentinian, i totally aprove this video ❤

[@chloechartier2707]

obsessed with this!!

[@blabhblaja]

Siempre triunfando 🇦🇷

[@lazyautomation3481]

Ok this looks amazing

[@justinf3278]

Sounds amazing

[@pyzikscott]

Bread, cheese, onion. Can I climb through the screen into Ham’s world?

[@colettearmstrong1484]

I LOVE HAM

[@MsAsb-zx4sr]

Must try

[@Phoenixz33]

Stuffed pizza? Ham, I know this recipe comes from Argentina, but you are now an honorary citizen of Chicago.

[@bngr_bngr]

Sounds like a Chicago tourist visited Argentina.

[@patavinity1262]

Except this isn't pizza, and neither is the stuff they eat in Chicago.

[@dr.braxygilkeycruises1460]

That looks SO GOOD!!!!! I would have to add roasted garlic with the cheese in the middle. 🤤🤤🤤

[@bbcpfghs]

Tips: When you divide the dough, lightly pre shape it into a ball and let it proof covered for another 20 minutes. Makes it much easier to shape and leaves the thickness much more consistent Broil the onions for 5-10 minutes before you put them on the fugazzetta to get rid of excess moisture. I’ve found it leads to a “lighter”, crispier and less dense dough (especially around the center) since less water leaks out while they’re actually on the fugazzetta. Feel free to customize the fillings. I’ve found that some of my favorite additions are roasted garlic, a really concentrated tomato sauce, some pieces of a “stinkier” cheese, fresh black pepper, Za’ater, Chimichurri, certain cured meats and even caramelized onions (yes, even more onions lol). Point is, you can essentially turn into anything you want. Happy baking ya’ll

[@ereisz]

Soy argentino!!! Gracias ❤

[@nebusnevermore]

Love Ham! More Ham please! x

[@darcyjorgensen5808]

So many different lessons included - Ham rocks!

[@blabhblaja]

And THAT is why we watch a 20 minute video on a dish we can probably just figure out how to make on our own. Same with Claire’s, they let out such specific yet simple tips you wouldn’t know otherwise that are SO helpful! They’re truly masters at what they do.

[@KnightMD]

Wow. I'm little mind blown and disappointed I haven't had this before in my life. I hope there's a restaurant that makes this here in NYC.

[@whiterabit]

Love Ham ❤❤❤

[@ba8501]

Yum, lots of cheese and onion? My fave.

[@windlessoriginals1150]

Big fan of Ham!

[@janclark2360]

love me some Ham!!!!

[@mairimmh]

I don’t think I have ever wanted to cook anything more! Or maybe encourage someone to watch this and make it for me as I don’t have a cast iron, a salad spinner … or a broiler, after blowing up the grill trying to make cheese on toast, so definitely need someone else to chef 😅

[@betsylindsay8480]

Getting ready to begin my dough journey with high hydration glass bread. Fugazzeta dough not far behind. Sohla and Ham❤❤❤❤❤

[@robertsterner2145]

How am I only learning about this dish now?

[@seasfas]

Ham you beautiful man! That looks stonkingly good. I make!

[@atomicbrain9401]

0:40 A Goofy Movie level of cheese pull but a horror movie level of onions…

[@BlondLanfear]

This looks delicious - sooo much cheese

[@ewetyube]

Same here. Every time I go to Argentina I go get a fugazzeta for lunch. I often try to drag a client to El Cuartito and if it’s a new client they often say, really? Every other foreigner wants steak for lunch and dinner.

[@easo1986]

Yes! Ham!

[@lynnstlaurent6789]

I use cut proof gloves with my mandolin since I cut my fingertips 20 years ago and still have the scars.

[@StephenPhayre]

More Ham content please!

[@endangeredasexual]

aww I love ham

[@staco9282]

Can i use truffle or garlic oil? :)

[@MillhouseSpeaks]

Please do more videos like the previous video!

[@crwdfwtx]

Absolutely always here for more Ham content. This looks amazing.

[@connie473]

This is my sister and dad's favorite pizza XD

[@sasentaiko]

This looks so good. I really appreciate Ham’s concern for safety; it’s a crucial part of technique. And I think I want to try the icy salty bath for other raw onion foods too. It would have been nice to know if using All Purpose flour would produce an acceptable result, or if it HAS to be bread flour. Would we need to knead longer or change the hydration perhaps?

[@ambrosewetherbee8301]

According to the written recipe, the dough formulation only results in a 68.25% hydration level, which is higher than your average white loaf sandwich bread dough formula but it's by no means a "high hydration" dough. With this in mind, you can certainly use AP flour without changing the hydration level. I've made focaccia with AP flour at 85% or higher hydration level, which was indistinguishable from focaccia made with bread flour. If you're not very experienced with hydration levels of the percentage for this fugazzeta recipe, you can simply mix the dough together until the ingredients are combined, cover and let it rest for 30 minutes, and then use the stretch and fold method for gluten development. A household stand mixer will struggle to make this kind of dough. Some models may perform better but in my experience, most of the dough will remain clinging to the bowl and the dough hook only develops the gluten of part of the dough completely. Stretch and fold allows you total control of gluten development.

[@noronahahaha]

Ok so I’m not going to Argentina any time soon-where can I get this in NYC?😊

[@firatcim]

Ham’s gesticulations cracked me up. I have rarely seen a commentator move their hands as much-although I know it’s been a trend for way too long, starting out with the twin bros at Antiques Road Show incessantly shaking, jiggling, moving their hands around a piece of furniture. And the fugazetta. Man, a heart attack is waiting on the other side.

[@estefania9149]

Es la pizza de los campeones..del mundo!

[@juanbautistanori6315]

Another coronacion de gloria 🇦🇷

[@vivanicoviva]

TE AMO HAM

[@Rosengris]

In the immortal words of Daneil Kaluuya: a pizza is just an open-face sandwich. Well this will teach him XD

[@Martin_Priesthood]

😂🤣 " cranky lawn mower" . Ooooey goooey 🤤

[@acustic36]

Cool hat 😊

[@SamwiseOutdoors]

The "A Goofy Movie level of cheese pull" description really hits me where I live.

[@peduzzi89]

It cracks me up how much his mannerisms are like Sohla's 😆

[@NC-qc7wd]

I became more excited than him before he said it. He really makes me feel how difficult is to be a Chef.

[@alexiafranco6288]

Aguante la fugazzetaaaaaaaa!