{"id":14090,"date":"2019-06-26T08:15:35","date_gmt":"2019-06-26T13:15:35","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=14090"},"modified":"2019-06-26T08:15:35","modified_gmt":"2019-06-26T13:15:35","slug":"fugazza-argentina","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/fugazza-argentina\/","title":{"rendered":"Fugazza Argentina"},"content":{"rendered":"<p>La fugazza es una pizza argentina sorprendentemente simple y notablemente buena. Adem\u00e1s es f\u00e1cil de hacer.<!--more--><\/p>\n<p>La <a href=\"https:\/\/www.le-fort.org\/historia-de-la-pizza\/\">pizza<\/a> lleg\u00f3 a Argentina de la misma forma en la que lleg\u00f3 a los EE.UU., con los inmigrantes italianos de la segunda mitad del siglo XIX y principios del siglo XX. Como sucede con las migraciones, las tradiciones gastron\u00f3micas se modifican y aparecen nuevas tradiciones. La fugazza no es excepci\u00f3n. Su origen es la <a href=\"https:\/\/www.le-fort.org\/focaccia-un-antecesor-de-la-pizza\/\"><em>focaccia<\/em><\/a>, (llamada <em>fugassa<\/em> en dialecto genov\u00e9s) que es un antecesor (o una tradici\u00f3n paralela, seg\u00fan c\u00f3mo se le vea) de la pizza. En Argentina se convirti\u00f3 en la fugazza que es una pizza compuesta por masa relativamente gruesa, queso, cebolla caramelizada, or\u00e9gano, queso rallado (parmesano) y aceite de oliva.<\/p>\n<figure id=\"attachment_14091\" aria-describedby=\"caption-attachment-14091\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14091\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fugazza-argentina\/fugazza\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/fugazza.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"fugazza\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/fugazza.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-14091 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/05\/fugazza.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Fugazza\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/fugazza.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/fugazza.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/fugazza.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/fugazza.jpg?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-14091\" class=\"wp-caption-text\">Fugazza. La masa est\u00e1 un poco delgada. Sabr\u00e1n disculpar.<\/figcaption><\/figure>\n<p>La masa de la pizza argentina es un poco distinta de otras masas. Tiene una hidrataci\u00f3n del 60% (60ml de agua por 100g de harina) y un 4% de levadura (4g de levadura por 100g de harina). Esto le permite subir m\u00e1s y formar una pizza de masa m\u00e1s gruesa, a medio camino entre la pizza y la <em>focaccia<\/em>, podr\u00edamos decir.<\/p>\n<h2>Ingredientes<\/h2>\n<p>Para una pizza de 35cm. de di\u00e1metro.<\/p>\n<ul>\n<li>300g harina<\/li>\n<li>180ml agua<\/li>\n<li>6g sal<\/li>\n<li>12g levadura<\/li>\n<li>15ml aceite de oliva<\/li>\n<li>200g mozzarella rallada<\/li>\n<li>1 cebolla perla mediana, en pluma, caramelizada<\/li>\n<li>1 cebolla paite\u00f1a mediana, en pluma, caramelizada<\/li>\n<li>Queso parmesano rallado, a gusto<\/li>\n<li>Or\u00e9gano a gusto<\/li>\n<li>Aceite de oliva, para el molde y para terminar<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li><a href=\"https:\/\/www.le-fort.org\/masa-clasica-pizza\/\">Preparar la masa de pizza<\/a> y dejarla leudar una hora a temperatura ambiente.<\/li>\n<li>Extender la masa en un molde aceitado, y dejarla leudar nuevamente, 45 minutos<\/li>\n<li>Precalentar el horno, idealmente a 270\u00b0C<\/li>\n<li>Durante la segunda fermentaci\u00f3n, caramelizar la cebolla. Una pizca peque\u00f1a de bicarbonato de sodio <a href=\"https:\/\/www.le-fort.org\/las-reacciones-de-maillard-en-la-cocina\/\">acelerar\u00e1 notablemente el proceso<\/a>.<\/li>\n<li>Cubrir la pizza con la mozzarella, la cebolla, el or\u00e9gano y el queso rallado.<\/li>\n<li>Hornear 8 minutos a 270\u00b0C o hasta que est\u00e9 hecha. Esto realmente depende mucho del horno.<\/li>\n<li>Terminar con aceite de oliva<\/li>\n<li>Dejar reposar 3 minutos<\/li>\n<li>Cortar y servir.<\/li>\n<\/ol>\n<p>\u00bfConoc\u00edas esta pizza sin salsa?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de fugazza argentina, con masa doble, as\u00ed llamada por su doble fermentaci\u00f3n. Tiene la particularidad de ser una pizza sin salsa de tomates.<\/p>\n","protected":false},"author":1,"featured_media":14092,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[219,264,661,72],"class_list":["post-14090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-cebolla","tag-comida-argentina","tag-mozzarella","tag-pizza","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/fugazza-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3Fg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5174,"url":"https:\/\/le-fort.org\/cocina\/pizza-rodeo-tocino-cebolla-queso-y-salsa-bbq\/","url_meta":{"origin":14090,"position":0},"title":"Pizza Rodeo: Tocino, Cebolla, Queso y Salsa BBQ","author":"Le-Fort.org","date":"30 de Enero, 2014","format":false,"excerpt":"Receta de pizza Rodeo, con mozarella, cebolla frita, tocino y salsa BBQ.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/pizza-rodeo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1590,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pizza\/","url_meta":{"origin":14090,"position":1},"title":"Receta de Pizza","author":"Le-Fort.org","date":"13 de Noviembre, 2011","format":false,"excerpt":"Receta de pizza, partiendo con la masa, de ah\u00ed en adelante. Sugerencias de rellenos.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/p.jpg?fit=614%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/p.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/p.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":5766,"url":"https:\/\/le-fort.org\/cocina\/pizza-al-pesto-vegetariana\/","url_meta":{"origin":14090,"position":2},"title":"Pizza Al Pesto (Vegetariana)","author":"Le-Fort.org","date":"28 de Septiembre, 2014","format":false,"excerpt":"Receta de pizza al pesto vegetariana, con berenjena, cebolla roja y tomate.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7679,"url":"https:\/\/le-fort.org\/cocina\/pizza-marinara\/","url_meta":{"origin":14090,"position":3},"title":"Pizza Marinara","author":"Le-Fort.org","date":"24 de Mayo, 2016","format":false,"excerpt":"La Pizza Marinara no tiene ni mariscos ni queso. \u00bfPor qu\u00e9 pizza y por que Marinara?","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/03\/marinara-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/03\/marinara-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/03\/marinara-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/03\/marinara-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/03\/marinara-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":10644,"url":"https:\/\/le-fort.org\/cocina\/babel-v-pizza-no-pizza\/","url_meta":{"origin":14090,"position":4},"title":"Babel V: Pizza, no Pizza, y Despedida","author":"Le-Fort.org","date":"18 de Noviembre, 2017","format":false,"excerpt":"Babel V uni\u00f3 la pizza y la no pizza: pizzas de EE.UU. y Argentina y no pizzas de Alsacia y Armenia. 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