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Recipe: How to make Argentine style pizza

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Make World Famous Argentina Style Pizza in Your Kitchen

Argentina is known world-wide for its pizza. The Argentine pizza combines fresh ingredients with some unique toppings to make pizza unlike any other. You don't have to travel to Buenos Aires to try Argentine pizza. With this pizza recipe recreate the authentic taste in your own kitchen.

Easy Pizza Dough

This recipe will create an easy dough that is great for making any kind of pizza.


4 cups of flour

1 Tb. honey

1 tsp. salt

1 package yeast (or 1.5 tsp. of dry instant yeast)

After the dry ingredients are mixed. Slowly add 9 oz. of room temperature water. This is easy if you are using a stand mixer. If you are mixing by hand, you might have to ditch the mixing spoon and use your hands. The dough will be very stiff at first, but will soften as it hydrates. Knead by hand or in mixer for 10-15 minutes.

Now, cover the dough with plastic wrap and let it rise. I recommend letting the dough rise in the refrigerator for 24-72 hours, but Argentine pizza is usually quick rising and more dense, so letting it rise for a couple hours in a warm place will suffice. 

Easy Argentine Pizza Sauce Recipe

In the US we are more accustomed to a pizza sauce that is made from crushed tomatoes and has crushed red pepper flakes.

In Argentina, the sauce is thinner and less spicy.

In a saucepan, put 1 Tb. of olive oil. Heat on medium for 30 seconds and add one clove of minced garlic and one half of a minced onion.

Add 1 tsp. of Italian spice mix (essentially oregano, thyme, basil, rosemary, flat leaf parsley). Then, add an extra 1 tsp. of basil.

Add one small can of tomato sauce and simmer the sauce for 10 minutes.  Remove the sauce from the heat, and set it aside until you need it.

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Argentine Pizza Toppings

In Argentina, many of the pizza toppings would be familiar to someone from the U.S, but a few are unique. For this pizza try jamón y morrones. This is ham and roasted red bell pepper over a slice of ham.

Start by spreading an even layer of sauce across the pizza. Then add shredded mozzarella cheese or, for a more authentic taste, use slices of port salut cheese. Then cover the cheese with slices of deli ham. Finally place a slice of roasted red pepper on top of the ham. you can arrange these slices of pepper so that each pizza slice would have a piece of pepper.

The result is a pizza that is both aesthetically pleasing and delicious.

What is Pizza a Caballo?

Pizza a Caballo means literally, pizza on horseback. It is a tradition of placing a slice of fainá, or farinata as it is known in Italy, on top of a piece of pizza. Adding even a thin slice to pizza adds protein and flavor to a piece of pizza and can make it a more complete meal.

Cooking a Pizza in Your Home Oven

Recreating a pizzeria pizza in your home oven is a bit of a challenge because home ovens do not get blisteringly hot.

If you have a pizza stone, place the stone in the oven before preheating. Preheat to the hottest temperature possible in your home oven. Mine goes to 550 degrees F.

Then when your pizza is ready, slide it onto a pizza peel and slide it into the oven.

No pizza peel? No pizza stone? Simply make the pizza on a cookie sheet and place it in the oven. Be sure to monitor the bottom for burning.

After 5 minutes in the oven, remove the pizza, brush the crust with olive oil or butter and return it to the oven for another 5 minutes.

Obviously, the temperature of your oven will affect cooking times, so keep an eye on the pizza and remove it when the crust begins to turn golden.


Woodson (author) from Minnesota on November 30, 2010:

Thanks for the comment, Enrique. I fixed this above.

Enrique and Sofi on November 29, 2010:

You did not articulate what we are supposed to use for tomato sauce. You said what the difference is between Argentinian and U.S. Pizza sauce, but not what to use.

Shawn Scarborough from The Lone Star State on August 12, 2010:

I love pizza and this recipe looks great. I have never tried Argentina style pizza but it does sound very interesting. Thanks for sharing this recipe.

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