Quick Recipe Version (TL;DR)
Quick Ingredients
- 400 g (3 1/4 cups) bread flour
- 280 g (1 1/4 cups) warm water, 32–35°C (90–95°F)
- 1 tsp instant yeast (3 g)
- 2 tsp fine sea salt (10 g)
- 1 1/2 tsp sugar (6 g)
- 1 1/2 tbsp extra-virgin olive oil (dough) + 2 tbsp (pan)
- 1 cup (240 g) passata or finely crushed tomatoes
- 350 g (12 oz) whole-milk mozzarella (muzzarella), shredded
- 1 1/2 tsp dried oregano
- 12 green olives, pitted and halved
Do This
- 1) Mix flour, yeast, sugar, water, and oil until shaggy; rest 10 min, then add salt and knead 2–3 min.
- 2) Cover and rise until doubled, 60–90 min.
- 3) Heavily oil a 30 cm (12-inch) round pan; preheat oven to 250°C/482°F with a steel or inverted sheet pan for 30 min.
- 4) Press dough into pan, rest 10 min, press to edges; cover and proof 45–60 min until puffy.
- 5) Stir sauce: passata + 1 tbsp oil + pinch sugar + 1/2 tsp salt + pinch oregano.
- 6) Dimple dough; spread 1/2 cup sauce; blanket with mozzarella to the rim; scatter oregano and olives; drizzle 1 tsp oil at the edge.
- 7) Bake 18–20 min until bronzed and bubbling; rest 5 min, loosen, slice.
Why You’ll Love This Recipe
- Thick, airy crumb with a bronzed, olive-oil-fried edge that crackles as you bite.
- Light, fresh tomato sauce that lets a generous blanket of muzzarella shine.
- Simple, home-oven method with make-ahead options for even better flavor.
- Classic Argentine pan-pizza vibes: oregano perfume and briny green olives in every slice.
Grocery List
- Produce: 1 garlic clove (optional), fresh basil (optional garnish)
- Dairy: 350 g whole-milk mozzarella (muzzarella)
- Pantry: Bread flour, instant yeast, fine sea salt, sugar, extra-virgin olive oil, passata/crushed tomatoes, dried oregano, green olives
Full Ingredients
Dough (for one 30 cm / 12-inch round, 2.5–3 cm deep pan)
- 400 g (3 1/4 cups) bread flour
- 280 g (1 1/4 cups) warm water, 32–35°C (90–95°F)
- 1 tsp instant yeast (3 g)
- 2 tsp fine sea salt (10 g)
- 1 1/2 tsp sugar (6 g)
- 1 1/2 tbsp extra-virgin olive oil (about 20 g), plus more for hands
- 2 tbsp extra-virgin olive oil (about 30 g) for the pan
Light Tomato Sauce
- 1 cup (240 g) passata or very finely crushed canned tomatoes
- 1 tbsp extra-virgin olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp sugar (only if tomatoes are acidic)
- 1/4 tsp dried oregano
- 1 small garlic clove, very finely grated or crushed (optional)
- 1–2 tbsp water to loosen, as needed
Topping & Finish
- 350 g (12 oz) whole-milk mozzarella (muzzarella), coarsely shredded
- 1 1/2 tsp dried oregano
- 12 green olives, pitted and halved lengthwise
- 1 tsp extra-virgin olive oil to drizzle (especially around the rim)
Step-by-Step Instructions
Step 1: Make the high-hydration dough
In a large bowl, whisk flour, instant yeast, and sugar. Add the warm water and 1 1/2 tbsp olive oil. Mix with a spoon until no dry spots remain; the dough will be sticky and shaggy. Cover and rest 10 minutes (this hydrates the flour).
Sprinkle in the salt and knead in the bowl for 2–3 minutes using a push–fold motion or by stretching and folding the dough over itself. Lightly oil your hands if it sticks. The dough should begin to smooth but still feel soft.
Step 2: Bulk-rise until puffy and airy
Cover the bowl and let the dough rise at warm room temperature (24–26°C / 75–79°F) until doubled, 60–90 minutes. For extra structure, do 1–2 quick sets of stretch-and-folds during the first 45 minutes: grab an edge, stretch up, fold to center; rotate the bowl and repeat 6–8 times.
Step 3: Oil the pan generously and preheat the oven
Pour 2 tbsp olive oil into a 30 cm (12-inch) round, 2.5–3 cm deep pan (steel, dark aluminum, or cast iron). Tilt to coat the bottom and sides well—this oil fries the crust and gives the classic bronzed edge.
Place a baking steel or an inverted heavy sheet pan on the middle rack and preheat the oven to 250°C (482°F) for at least 30 minutes.
Step 4: Press into the pan and proof
Transfer the dough to the oiled pan. Turn once to coat in oil. Press gently with fingertips toward the edges. If it springs back, rest 10 minutes, then press again until it reaches the rim. Cover loosely and proof 45–60 minutes, until the dough is noticeably puffy and about 1.5 times its original height. A gentle fingertip dent should slowly spring back but remain visible.
Step 5: Stir a quick, light tomato sauce
In a small bowl, combine passata, 1 tbsp olive oil, salt, sugar (if needed), dried oregano, and garlic (if using). Add 1–2 tbsp water to create a pourable, light sauce. Taste and adjust salt. No cooking needed—this fresh sauce keeps the pizza bright.
Step 6: Top with sauce, a blanket of muzzarella, oregano, and olives
Lightly dimple the proofed dough with fingertips. Spread exactly 1/2 cup (120 g) of the sauce in a thin, even layer to near the edge—do not overload. Cover the surface with shredded mozzarella all the way to the rim for that caramelized “frico” edge. Sprinkle dried oregano evenly, then nestle the olive halves across the top. Drizzle 1 tsp olive oil around the outer inch of the dough.
Step 7: Bake until bronzed and bubbling
Set the pan directly on the preheated steel/sheet and bake for 18–20 minutes, until the cheese is bubbling with golden freckles and the edge is deep golden-brown. If the top needs more color, broil for 45–60 seconds, watching closely. For extra crisp bottom, slide the pizza out of the pan for the last 2 minutes directly onto the steel.
Step 8: Release, finish, and slice
Cool 5 minutes. Run a thin spatula around the edge to loosen and lift out. Sprinkle a pinch more oregano if you like. Slice into 8 wedges and serve hot—the crumb should be airy and springy with a bronzed, crunchy edge.
Pro Tips
- Weigh ingredients for best results; 70% hydration (400 g flour to 280 g water) is key to an airy, pan-style crumb.
- Preheat thoroughly. A hot steel or inverted sheet pan under the pizza pan boosts oven spring and browning.
- Cheese to the edge. Let mozzarella touch the pan wall to create the signature crispy, caramelized rim.
- Keep sauce light. Too much sauce weighs down the interior and prevents that bubbly, open crumb.
- If your oven tops out below 250°C/482°F, extend bake by 2–4 minutes and finish under the broiler for color.
Variations
- Napolitana al molde: Add thin tomato slices, a few garlic slivers, and finish with chopped parsley after baking.
- Jamón y morrones: Add ribbons of cooked red bell pepper (roasted pimientos) and thinly sliced ham under the cheese.
- Fugazzeta-inspired: After saucing, add a thick layer of sweet sautéed onions and extra cheese; skip the olives.
Storage & Make-Ahead
Dough can be cold-fermented: after Step 1, cover and refrigerate 12–24 hours. Bring to room temp 60–90 minutes before Step 4. Leftover baked slices keep 3 days refrigerated in an airtight container; reheat on a skillet over medium heat 4–5 minutes (covered), or in a 200°C/400°F oven 8–10 minutes. Freeze baked slices up to 2 months; reheat from frozen at 200°C/400°F for 12–15 minutes. Sauce keeps 4 days refrigerated.
Nutrition (per serving)
Approximate per slice (1/8): 400 kcal; 18 g fat; 45 g carbohydrates; 17 g protein; 2 g fiber; 650 mg sodium.
