ArgentinianPizza de muzzarella
Thick-crust mozzarella pizza
Pizza de muzza: Buenos Aires' thick, fluffy pan pizza buried under mozzarella, eaten standing at the counter
The pizza de muzzarella, or simply muzza, is the pride of Buenos Aires' old pizzerías along Avenida Corrientes, eaten standing at the counter after the theatre, often with a slice of fainá on top. Unlike a Neapolitan pizza it has a thick, soft, bready base baked in a round metal pan, a thin smear of oregano tomato sauce and a deep layer of mozzarella that bubbles and browns, finished with green olives. The common mistake is using fresh mozzarella balls: they release water and the pizza swims. Use firm, low-moisture mozzarella grated or sliced thick. Many mozzarellas use animal rennet; choose a vegetarian one if you prefer. Chef's tip: give the dough a second rise in the oiled pan, so the base bakes airy inside and fried-crisp underneath.
- Prep
- 25 min
- Cook
- 20 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 740 kcal
Ingredients
For the dough
- 16 oz strong white bread flour
- 1 tsp sugar
- 1 ½ tsp salt
- 1 ¼ cups warm water
- 3 tbsp olive oil
For the topping
- ¾ cup tomato passata
- 2 tsp dried oregano
- 1 garlicclove, grated
- ¼ tsp salt
- 16 oz low-moisture mozzarella (or vegetarian mozzarella)sliced 1 cm thick
- 10 green olives
- 1 pinch dried chilli flakes (optional)
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/7 doneStep 1: Mix 16 oz strong white bread flour, ¼ oz fast-action dried yeast, 1 tsp sugar and 1 ½ tsp salt. Add 1 ¼ cups warm water and 1 ½ tbsp olive oil and knead for 8 minutes until smooth and elastic. Cover and leave to rise for 1 hour until doubled.
Step 2: Oil a 30–32 cm round pizza pan or deep baking tin with 1 ½ tbsp olive oil. Press the dough into it with your fingers right to the edges. Cover and leave for 30 minutes until puffy.
Step 3: Heat the oven to its highest setting, at least 475°F, with a shelf in the lower third. Mix ¾ cup tomato passata, 2 tsp dried oregano, 1 garlic and ¼ tsp salt.
Step 4: Spread a thin layer of sauce over the dough. Bake for 8 minutes until the base has set and is pale gold at the edges.
8 minStep 5: Cover the base completely with 16 oz low-moisture mozzarella (or vegetarian mozzarella), right to the rim, and dot with 10 green olives.
1 minStep 6: Bake for 8–10 more minutes, until the cheese bubbles and has brown spots and the base sounds hollow when tapped underneath.
10 minStep 7: Rest for 2 minutes, scatter with 2 tsp dried oregano if you like and 1 pinch dried chilli flakes, then cut into wedges.
Nutrition per serving
- Calories
- 740 kcal
- Protein
- 32 g
- Carbs
- 88 g
- Fat
- 28 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pizza de muzzarella take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Hot pizza gravy
A big batch of spicy pizza sauce with fresh oregano, thyme and basil, plus ginger, garlic and green chilli for an Indian-style kick. The tomatoes are cooked down, strained and simmered until thick, so the sauce won't make the base soggy. Freeze it in portions for quick pizzas, or use 2 tsp dried herbs in place of fresh.
Homemade margherita pizza
A simple dough, a no-cook tomato sauce and the hottest oven you can manage. A heavy baking tray preheated in the oven does a good job of standing in for a pizza stone.
Italian
Vegetable pizza
Eight small pizzas on a soft yogurt dough made with half wholewheat flour, spread with hot pizza gravy and loaded with capsicum, pineapple, onion, mushrooms, olives, sweetcorn, chilli flakes and both mozzarella and cheddar. The bases can be baked ahead and topped when the guests arrive. Cut into quarters and serve hot.