History
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.
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Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 500g bread flour (W=300)
- 350g water (70 percent hydration)
- 8g salt
- 3g instant yeast
- 20g olive oil, plus extra for the tin
- 400g fresh mozzarella, torn
- 200g good tomato sauce, lightly cooked
- 1 teaspoon dried oregano
- Fresh basil leaves, to finish
Method
- Mix flour, salt and yeast. Add water and oil, mix to a shaggy dough, rest 20 minutes (autolyse).
- Knead or fold the dough every 20 minutes for 1 hour, then leave to bulk-ferment at 22C for 3 hours until doubled.
- Oil a 30cm deep pan or pizza tin generously. Stretch the dough to fit, push to the corners. Let it relax 30 minutes.
- Heat oven to maximum (250C-280C / 480-540F).
- Spread tomato sauce, sprinkle oregano. Bake 8 minutes until the base is set.
- Pull out, top with torn mozzarella to the edge. Bake another 8-10 minutes until cheese bubbles and edges are crisp.
- Finish with fresh basil. Cut into squares. Serve with a wedge of faina on top of the slice.
Tip from the editors. Argentine pizza is wetter and breadier than New York. Don't undermix; long rise builds the flavour.
Where to eat pizza al molde
Pizza al molde in Buenos Aires
El Cuartito ★ 4.3
Microcentro pizzeria since 1934, open until 01:30 daily. Fugazzeta and faina, paper napkins, tin tabletops; reliable mid-Corrientes post-club move.
TryFugazzeta and faina
Pizzeria Guerrin ★ 4.3
Corrientes 1932 pizzeria, the canonical post-theatre slice. Cuarta de muzza standing at the counter; full sit-down service in the back room until close.
TryCuarta de muzza and fugazzeta rellena
Pinta Pizza ★ 4.4
Palermo natural-fermentation pizza by the slice or full pie. Cheaper than a Don Julio steak, dialled-in dough, brings a small queue at lunch.
TryHigh-hydration Argentine pizza
El Imperio de la Pizza ★ 4.1
Almagro pizzeria on Corrientes for the classic cheap-and-fast porteno move: a cuarta of mozzarella plus a slice of faina, eaten standing at the counter.
TryStand-up cuarta de muzza
More cities are in research. Want pizza al molde covered somewhere specific? Tell us where you want to eat.