Pizza Al Molde appears as a signature dish in 1 Argentina cities. See each city's local variant and where to eat it.
Pizza al molde · Buenos Aires
Argentine deep-pan pizza: thick high-hydration dough baked in a square or round tin with mozzarella to the edge and a single topping or two. Faina (chickpea flour wedge) is the side, eaten on top of the slice.
Italian immigration brought pizza to Buenos Aires in the late 1800s. The Argentine al-molde style emerged with the great pizza rooms of the 1930s: Pizzeria Guerrin opened on Corrientes in 1932 and El Cuartito on Talcahuano in 1934. The Argentine version is deeper, more bread-like and topped with vast amounts of Argentine mozzarella. The fugazzeta (cheese-stuffed onion pizza) and fugazzeta rellena are local porteno inventions.
Where to eat in Buenos Aires:
- El Cuartito
- Pizzeria Guerrin
- Pinta Pizza
- El Imperio de la Pizza