Pizza From the Latin American Pizza Capital – Buenos Aires: The Secret Is Cheese and the Amount of It
Prep:20 m
Cook:40 m
Total:1 h
Cuisine:Argentine 🇦🇷
Course:Main course Snack

Pizza From the Latin American Pizza Capital – Buenos Aires: The Secret Is Cheese and the Amount of It



Napoli has its own pizza, New York – its slice, and in Chicago, it’s the deep dish pizza. But did you know that Buenos Aires, too, have their very delicious and authentic pizza style?

I didn’t until I went there. I was generally shocked to see how much Italian influence there is in Argentina. Perhaps even more than Spanish? Anyway, the thing is, it’s much easier to find a pizza than a Spanish omelet there. And I can guarantee you it will soon become a global food trend.

I forgot to mention that Buenos Aires is considered the pizza capital of South America. And I’m not arguing with this – I’d go there for pizza inn’s only. Ha, not even for steak! (Rio has much better ones, by the way) When talking about pizzas in Europe, we always discuss its base – is it thin enough?! Is it Italian?! Does it have milk like in some sketchy chain restaurants?

In Argentina, the main focal point of pizza isn’t the base. It’s the cheese and the amount of it. I highly recommend doing some googling and trying out a few different kinds, and today I’m happy to present you with one of them.


For the dough:

  • some flour;
  • some oil;
  • some salt (be generous);
  • a couple of teaspoons of baking powder;
  • water


  • various cheeses, as much as possible (I used mozzarella, cheddar, and parmesan);
  • thinly sliced and lightly fried onions;
  • oregano (I was lucky enough to get some fresh from a friend’s garden);
  • olives (optional, but they make things look better and certainly don’t do any harm for the flavor)


  1. Add the dough ingredients to a bowl and transform them into a ball. Wait 10 minutes to rise, but it’s not likely to happen.
  2. Shape your loser’s dough into something that would loosely remind a pizza. Throw, Italian-style, onto a baking sheet.
  3. Throw everything from the toppings list on top.
  4. Bake in a 220-degree (Celsius, you weird Fahrenheit people) oven for 30 minutes or so.

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