Argentine Pizza with Young Garlic Salsa Verde & Fresh Spring Greens

What Makes This Special

Argentine pizza is a feast—its thick, airy base is a celebration of fermentation, crowned with abundant cheese and bright, robust toppings. This spring-inspired version uses a two-day dough for maximized flavor and texture. Young garlic—a fleeting seasonal luxury—stars in a salsa verde, adding a fresh, gentle bite that weaves through creamy cheeses and verdant greens, echoing Argentina’s love for bold flavors and seasonal produce. This is a true homage to Buenos Aires pizzerías, with a vibrant, fresh twist for spring.

Ingredients

This pizza is all about patience and the art of layering flavors. The dough ferments slowly for depth, while young garlic and spring greens bring a lively, seasonal lift.

For the Fermented Dough

• Bread flour: Provides structure and chew. High protein is key for an airy crumb.
• Semolina flour: Adds color and subtle flavor, echoing Argentine traditions.
• Cool water: Controls fermentation speed and dough hydration.
• Sea salt: Essential for flavor and gluten development.
• Tiny amount of yeast: Allows a slow, cold fermentation.
• Olive oil: For tender crumb and authentic taste.

For the Salsa Verde

• Young garlic stalks: Delicate and aromatic, milder than mature cloves.
• Fresh herbs: Parsley and oregano give character and freshness.
• Vinegar and olive oil: Classic Argentine flavors, making a zesty, silky sauce.

For the Toppings

• Low-moisture mozzarella: Melts beautifully, forms the cheesy base.
• Fresh mozzarella: Adds creaminess and depth.
• Blanched spring greens: Seasonal, tender, and full of color and nutrients.
• Young garlic greens: For a mild onion-garlic finish.
• Parmesan: A savory, umami-rich finishing touch.

Instructions

Step 1: Mix & Autolyse the Dough (Day 1, Morning)

In a large bowl, combine 400g bread flour, 100g semolina, and 350ml cool water. Mix to a shaggy dough—no dry flour should remain, but kneading isn’t required yet. Cover and let rest 30 minutes. This hydrates the flour and starts gluten formation, improving final texture.

Step 2: Add Salt, Yeast & Olive Oil

Sprinkle 10g sea salt and 1g instant yeast (or 40g ripe sourdough starter) over the dough. Drizzle in 15ml olive oil. Knead in the bowl until fully incorporated—dough will become smoother and more elastic (about 5 minutes).

Step 3: First Rise & Stretch-and-Folds

Cover the bowl and proof at room temperature (20–22°C) for 2 hours. Every 30 minutes, perform a stretch-and-fold: grab one side of the dough, stretch upward, then fold over. Rotate bowl and repeat on all sides. This builds strength for a lofty, open crumb.

Step 4: Cold Fermentation (Overnight)

Cover tightly and refrigerate for 18–24 hours. Slow, cold fermentation develops deep flavor and a light, digestible texture.

Step 5: Salsa Verde (Day 2, Morning)

While the dough warms up, make the salsa verde. In a small bowl, combine 50g finely chopped young garlic stalks, 20g parsley, 10g oregano, 3g salt, and 1g black pepper. Stir in 10ml red wine vinegar and 50ml olive oil. Taste—if needed, adjust salt or vinegar for brightness. Set aside to marinate.

Step 6: Prepare Toppings

Blanch 100g of spring greens in boiling salted water for 30 seconds. Drain and squeeze dry in a clean towel, then chop finely. Slice 30g young garlic greens (tops). Shred cheeses and grate parmesan.

Step 7: Shape the Dough (Day 2, 2–3 hours before Baking)

Remove dough from fridge and let it warm up, covered, for 1 hour. Oil a large baking tray or pan generously. Gently turn the dough out and, with lightly oiled hands, stretch/press it into a thick rectangle (~30 x 25cm, 2–3cm high). If dough resists, let it rest 10–15 minutes and try again. Cover and let rise at warm room temp until puffed (1.5–2 hours).

Step 8: Preheat Oven & Parbake

Preheat oven to 250°C (or as hot as possible) with pizza stone or steel, if using. Parbake the dough for 7–8 minutes, until just set and pale. This ensures structure to hold abundant toppings.

Step 9: Layer Toppings & Bake

Brush base with a little olive oil. Spread half the salsa verde over the crust. Scatter shredded mozzarella, then dot with torn fresh mozzarella. Spread blanched greens and young garlic tops evenly. Dollop remaining salsa verde. Finish with parmesan. Return to oven and bake for 10–15 minutes, until cheese bubbles and the crust is golden.

Step 10: Garnish & Serve

Cool pizza 5 minutes. Scatter with fresh parsley and drizzle with olive oil. Slice and serve warm—the flavors sing together, celebrating the season.

Pro Tips

• Use cold fermentation: The flavor and texture of your dough will be far superior. Don’t rush this step.
• Work with oiled hands: High hydration dough is sticky—oil prevents sticking and helps with gentle stretching.
• Balance toppings: Avoid overloading, which can make the pizza soggy. Use just enough greens and salsa for freshness and flavor.

Troubleshooting

Dough too sticky to handle? Use more oil, not flour, to prevent sticking. If it’s unmanageable, chill for 15 minutes to firm up.

Dense or underbaked base? Parbake the crust to set structure. Ensure your oven is fully preheated and bake on a hot stone if possible.

Variations

• Sourdough version: Replace yeast with 40g active sourdough starter; increase bulk fermentation to 4 hours at room temp before refrigerating.
• Classic fugazzeta: Omit salsa verde and instead layer with caramelized onions for a true Buenos Aires classic.
• Spicy spring: Add sliced pickled jalapeños or red pepper flakes to the salsa verde for heat.

Storage

Pizza is best fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat on a hot skillet or in a 200°C oven until crisp and bubbling. Salsa verde (separately) will keep chilled for 2–3 days in a sealed jar—bring to room temp before serving.