Argentinian Pizza

In Buenos Aires, pizza isn’t just food – it’s a cultural institution that rivals the city’s famed steakhouses. Born from the massive Italian immigration wave of the late 19th and early 20th centuries, Argentine pizza evolved into something distinctly its own, reflecting both its Italian roots and the abundance of its new home.

The defining characteristic of Argentine pizza is its cheese – and lots of it. While Neapolitan pizzas use a restrained amount of mozzarella, Argentine pizzerias pile on thick layers of mozzarella, often using locally produced quesillo that creates the signature chewy, stretchy texture locals call “correoso.” The cheese doesn’t just cover the pizza; it blankets it completely, often approaching a half-inch in thickness.

The crust provides another point of departure from Italian tradition. Argentine pizza bases are thicker than Neapolitan style but thinner than Sicilian, with a texture closer to focused bread. This hearty base is necessary to support the generous toppings that characterize the style. The dough is often enriched with fat, creating a more tender crust that still maintains enough structure to handle the weight of its abundant toppings.

Perhaps most distinctive is the “media masa” (half dough) variant, where the usual crust is doubled in thickness. This style, particularly popular in Buenos Aires’ pizzerias, creates something closer to a cheese-topped focaccia than a traditional pizza. It’s often served as a starter or late-night snack, demonstrating how thoroughly pizza has been integrated into Argentine dining culture.

Toppings reflect local tastes and ingredients. The “fugazza,” a direct descendant of Genoese focaccia, comes loaded with sweet onions and sometimes without tomato sauce. The “fugazzeta” adds that distinctive thick layer of cheese to the onion-laden base. Another popular variant is the “fainá,” a chickpea flatbread served atop the pizza slice – a custom that originated in Genoa but has been preserved in Argentina while fading in its homeland.

The pizza is typically eaten at traditional pizzerias where it’s served on metal trays and often consumed standing at high tables. Unlike the individual pies common in Italy and America, Argentine pizzas are generally large and shared, reflecting the communal dining culture of the country. The slices are cut smaller than their American counterparts, encouraging sharing and sampling of multiple varieties.

This adaptation of Italian pizza represents more than just culinary evolution – it’s a metaphor for Argentine culture itself, where European traditions were transformed by local abundance and preferences into something uniquely porteño. In every overflowing slice of mozzarella and generous portion of fainá, you’ll find the story of immigration, adaptation, and the creation of a new culinary tradition that pays homage to its roots while proudly asserting its own identity.

This went over very well – who knew that loading an entire block of cheese onto a pizza would be a hit? The dough was chewy but with crispy edges providing a counter texture. The sauce was tangy and reminiscent of NY pizza. It was one of the pizzas that is likely to enter a more permanent rotation once I go back to my regularly scheduled pizza program.