Fugazzeta vs. Pizza: All Differences Explained

Fugazzeta vs. Pizza
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Pizza and I go way back. It’s been my household’s classic go-to dinner, lunch, or even breakfast since childhood. But just when I thought I knew all there was to know about the beloved food of my childhood, I stumbled across another pizza-like dish. This one is called fugazzeta – and even though it looks and sounds similar to pizza, it’s not. So, what is the difference between fugazzeta and pizza?

Pizza dough is much thinner than fugazzeta’s, and the toppings also differ since pizza has numerous varieties, while fugazzeta is usually stuffed with lots of cheese and topped with sweet onions.

From the dough to the ingredients, variations, and serving style – even popularity – there’s no denying that pizza and fugazzeta have more than just a passing resemblance. But which one should you pick if you don’t have time to make both? Let’s dive into the details so that you know exactly what you’re getting when you order either of these dishes!


When it comes to dough, fugazzeta and pizza have one major difference: the former uses extra dough to make a raised, thicker crust. If you’re looking for a substantial pie that keeps its chewy texture, you’ll enjoy the fugazzeta’s dough.

On the other hand, pizza uses its signature thin “New York-style” crust. This type of pizza is definitely lighter than the thick-crust style of fugazzeta, which some might prefer if they want something easier to eat (and even share!) with friends.


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Ingredients and Preparation

If you’re looking for a flavor comparison between fugazzeta and pizza, knowing what’s in the dough is essential. The ingredients for both are largely the same, albeit with slight variations in ratios. Both start with flour, sugar, yeast, and salt to form the base dough. But here’s where things get interesting – fugazzeta dough takes extra-virgin olive oil, while pizza opts for a dairy-based addition, like butter or cream cheese.

The difference in ingredients takes its cue from the original recipes from Italy and Argentina. Pizza is classic Italian, so it makes sense that it would contain a dairy product like butter or cream cheese. As for fugazzeta? This one has deep roots in Argentina – not Italy – so it has become known as a South American take on pizza. In fact, some even argue that it can be seen as more of a sandwich than an Italian-style pizza.

In terms of additional toppings, while pizza can have many toppings, starting with classic tomatoes, onions, and peppers, to salami and sausages, and, of course, lots of different cheeses, fugazzeta features double cheese slices and lots of sweet onion!


When it comes to variations, both fugazzeta and pizza have tons of options. But the styles of fugazzeta and pizza can be quite different depending on the region.

For example, in Argentina, fugazzeta is typically made using a thicker dough that is stuffed with cheese and baked in the oven. On the other hand, in Italy, they take a thinner dough and top it with tomato sauce, cheese, and other toppings that can vary from region to region.

In terms of variations, fugazzeta typically consists of two main types: cheese-only or onion. In comparison to that, pizza usually has a larger range of variety. The most common ones are Margherita (with fresh tomato, basil, and mozzarella), Quattro Stagioni (with four different toppings representing each season), and Diavola (spicy salami or pepperoni). 

But there are many more pizzas out there with unlimited topping combinations to explore – it just depends on your preference.

So if you’re looking for unique takes on classics or interesting variations between two different Italian dishes – fugazzeta and pizza definitely have something delicious for you!

Serving Style

A Slice of Fugazzeta vs. a Slice of Pizza

When it comes to serving style, pizzas are usually cut into triangular slices, while fugazzeta is served in the traditional artisanal way. This means that a large wheel of fugazzeta is placed on the table and shared among everyone. With pizza, because it’s already cut into pieces, each person can grab one or two slices.

This difference in serving style adds to the authenticity of eating a fugazzeta. It’s like a shared experience that helps unite people and enhances the meal’s flavor. Still, nowadays, you can even find fugazzeta served sliced.


Regarding the popularity of fugazzeta and pizza, there’s no question: pizza is clearly the champion. Pizza has been around a lot longer than fugazzeta – it’s believed that the first pizzas were made in Naples, Italy, in the late 18th century, whereas fugazzeta only became popular in Argentina in the mid-20th century.

And it isn’t just a matter of age: Pizza has become a global phenomenon, with elaborate variations and toppings that can be found worldwide. It’s become so popular that places are dedicated to making a specific type of pizza. 

On the other hand, you won’t find restaurants specializing in Fugazzeta outside of Argentina – mostly because Argentineans are passionate about their beloved Fugazzeta and keep its recipe close to their hearts.

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