Your New Favorite Cheesy Stuffed Pizza | Ham El-Waylly’s Argentinian Fugazzeta | NYT Cooking
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- Опубліковано 18 кві 2024
- 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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Get the recipe: nyti.ms/4d6tZAg
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!
Large scale grown up pizza pop 🥰
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.
I was just about to say this.
My two fav❤ cookies!
“Wow!”
🎯
I thought the same thing. I love it!
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.
+
Plus, studies have shown that it can help with literacy.
NYT Cooking def has the resources to provide better captions and needs to
100% agreed
Please, better captions!
I could listen to Ham say Fugazzeta all day
Ham and Sohla are both incredible. Such great teachers and so entertaining
I see Ham, I click 😍
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.
M O R E H A M!!!!!!!!!! Can't wait to try this recipe!
Ham and Cheese -- what's not to love?
I can't wait for Ham's cookbook to come out, it can sit next to his wife's in my library ❤
As an Argentinian, reaaaally loved this recipe!! Nothing like a cheesy, oniony fugazzeta !!
Love it, making this Argentine proud. More Ham please.
Absolutely love that he has his own thing rn ! He’s sooo fun and passionate about teaching and sharing amazing tips
Love seeing more of Ham! Everything he makes is something I never even thought about before.
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!
"Dude" is way more polite than "boludo" 😂
no it's not
ARGENTINA MENTIONED! i love Ham
O sea digamos ajjaajja
hoooola a todos 🦁
Ham is a great teacher!! This looks unbelievable
La Mezzettaaaaa! 🙌🙌🙌🙌 This pizzeria in Buenos Aires makes an iconic fugazzeta 🍕
The visual and sounds of the fugazzeta steaming and sizzling out of the oven are just dreamy. I could listen and watch all night.
I love everything about this recipe!
More Ham! Thanks for giving us this amazing man to watch.
I love that I got an ad just as Ham is about to throw the dough. It really set the suspense.
It looks sooooo beautiful ❤❤ thank you Ham!! Great to see you and so love your expertise. We need to see more of you ❤❤
I am here for all the sass and the shade Ham throws. Gosh, I love him.
Love Ham’s style - more with him, please!
looks like taste sensations, excited about this thank you
And now, we muzz! I am now working that into my vocabulary as a verb!
LOVE fugazzeta!! Pizzeta like they do in Sardegna should be the next one
I can't taste or smell that fugazzeta, but your preparation put a smile on my face. Please do more videos, Ham. Many thanks.
obsessed with this!!
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.
Sounds amazing
I commented in a previous video and no one else noticed, but I love that he's wearing Clementine's hat!!!
More HAM!!
I’m notoriously bad at leaving comments, but just made this and it was Incredible. My whole family is speechless.
YOU GUYS JUST MADE MY DAY AHHHHHHHHH
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
Amazing recipe! Accurate
I am definitely making this! Love Ham!
Siempre triunfando 🇦🇷
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.
comment for ham. love his videos and excitement
As argentinian, i totally aprove this video ❤
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 🇦🇷
Love this! Just that usually fugazzeta has ham on it, it tastes a million times better that way. Greetings from Argentina 🇦🇷🇦🇷
What sort of ham? Slices? Or little chunks? Either way, this sounds delightful!
@@monicalee82 yes! Usually thin slices but multiple. It's the best
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. 😊
I finally made this and OH. MY. GODDdddAH!!! It’s so effing delish it’s life changing! Thank you!!!
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.
I am obsessed with the goofy movie cheese pull reference. I will never stop thinking about that cartoon pizza
Ok this looks amazing
Must try
Soy argentino!!! Gracias ❤
I LOVE HAM
Love Ham ❤❤❤
Love Ham! More Ham please! x
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.
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)
Love Ham's personality and teaching style. Living for more solo videos! (Though of course we adore Sohla!)
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)
You can totally knead it by hand if you’re able! It’s more effort of course but totally possible.
Big fan of Ham!
love me some Ham!!!!
Bread, cheese, onion. Can I climb through the screen into Ham’s world?
So many different lessons included - Ham rocks!
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.
Yes! Ham!
That looks SO GOOD!!!!! I would have to add roasted garlic with the cheese in the middle. 🤤🤤🤤
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.
Yum, lots of cheese and onion? My fave.
Stuffed pizza? Ham, I know this recipe comes from Argentina, but you are now an honorary citizen of Chicago.
Sounds like a Chicago tourist visited Argentina.
Except this isn't pizza, and neither is the stuff they eat in Chicago.
aww I love ham
TE AMO HAM
Getting ready to begin my dough journey with high hydration glass bread. Fugazzeta dough not far behind. Sohla and Ham❤❤❤❤❤
I've never heard of fugazzeta, or any kind of Argentinian pizza. But, it makes a lot of sense that Argentina would have their own styles of pizza considering how large their Italian community is.
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.
Absolutely always here for more Ham content. This looks amazing.
Please do more videos like the previous video!
More Ham content please!
This looks delicious - sooo much cheese
Another coronacion de gloria 🇦🇷
Ham you beautiful man! That looks stonkingly good. I make!
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.
This is my sister and dad's favorite pizza XD
Es la pizza de los campeones..del mundo!
Can i use truffle or garlic oil? :)
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 😅
Aguante la fugazzetaaaaaaaa!
Ok so I’m not going to Argentina any time soon-where can I get this in NYC?😊
How am I only learning about this dish now?
0:40 A Goofy Movie level of cheese pull but a horror movie level of onions…
😂🤣 " cranky lawn mower" .
Ooooey goooey 🤤
I became more excited than him before he said it. He really makes me feel how difficult is to be a Chef.
I use cut proof gloves with my mandolin since I cut my fingertips 20 years ago and still have the scars.
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?
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.
Jack Antonoff looking chef
Can we get real captions? The auto captions are bad
It cracks me up how much his mannerisms are like Sohla's 😆
❤❤❤❤
I was wondering because it seems easier if it would be a good idea to just toss the onions and olive oil and Parmesan together in a bowl and everything would be very evenly distributed and then you could put it in the pan 😊
Or I am wondering, are you looking for a varying consistency in the onion mixture? 🤔
The "A Goofy Movie level of cheese pull" description really hits me where I live.