Ingredients
- 3 cups all‑purpose flour (the cheap bag works just fine)
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil
- 2 cups shredded mozzarella
- ½ cup grated parmesan
- ½ cup diced cooked ham
- ¼ cup sliced black olives
- 1 tsp dried oregano
- Extra olive oil for drizzling
Fluffy Pizza Uruguaya Recipe | Cheesy, Crispy Edges (No Soggy Crust!)
I still hear the clatter of my tía’s kitchen in Montevideo when she’d pull that massive, puffy pizza out of the oven. The whole block could smell the melted cheese from the doorway. Turns out this style isn’t just “pizza”—it’s a love letter to Italian immigrants who settled in Uruguay and decided to give the classic a heartier, cheesier spin. If your regular pizza always ends up soggy or the crust feels like cardboard, you’re not alone. The secret? A soft, slightly sweet dough that gets a golden crust while the cheese bubbles like a lava lamp. Trust me, once you master this, you’ll be the unofficial pizza hero at every family gathering.
Here’s the thing: Pizza Uruguaya isn’t about fancy sauces or fancy toppings. It’s simple—just dough, cheese, ham, and olives, all baked until the edges crisp up and the middle stays pillowy. I’ve burned a few batches (whoops), but after a few tries, the dough behaves like a good friend: it rises when you give it patience, and it rewards you with that addictive chew. So grab a bowl, roll up your sleeves, and let’s make something that tastes like a Sunday afternoon in the countryside.
Instructions
- In a big bowl, whisk together flour, yeast, sugar, and salt.
- Make a well in the center, pour in warm water and olive oil, then stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes—until it’s smooth and a little tacky, not sticky.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 45 minutes, or until it’s about doubled in size.
- Preheat your oven to 425°F (220°C) and put a baking sheet or pizza stone inside to heat up.
- Punch down the risen dough, then stretch it out on a piece of parchment paper to about a 12‑inch circle, about ½‑inch thick.
- Spread a thin layer of olive oil over the surface, then sprinkle the mozzarella, parmesan, ham, and olives evenly.
- Drizzle a little more olive oil on top, sprinkle oregano, and slide the parchment‑lined dough onto the hot sheet or stone.
- Bake for 20‑25 minutes, until the edges are golden brown and the cheese is bubbling and just starting to brown.
- Let it rest for a couple of minutes, slice, and devour while it’s still warm and gooey.