Fugazza: An Argentinian-Style Onion Pizza

Sprinkle the yeast over 1 cup of the water. Featured Video Add the flour, salt, and olive oil to a large bowl or in the bowl of a standing mixer, and whisk together. Gradually stir in the water with the yeast. Stir in another 3/4 cups water and knead dough (with a dough hook or by hand), adding more water if the dough is too dry. Knead dough until it is very smooth, about 5 minutes in the standing mixer or 10 minutes by hand. Dough will be soft and slightly sticky. Place dough in an oiled bowl and cover loosely. Let dough rise until double in size. Slice the onions into thin rings. Heat 1/4 cup olive oil in a large skillet and cook onions (and pimentos if using) over medium-low heat until the onions are soft and turning golden, about 10 minutes. Remove from heat and let cool. Preheat oven to 425 F. Lightly oil a large rectangular baking pan (about 18" by 12"). Punch down the pizza dough and stretch it gently to fit the baking pan, pressing it into the corners. Brush the dough lightly with olive oil. Spread the cooked onions over the top of the dough. Sprinkle generously with oregano and coarse salt. If using, cut the olives into quarters and scatter them over the onions. Sprinkle the pizza with the grated parmesan. Place the pizza into the preheated oven and bake until the pizza crust appears golden and crispy. Cut pizza into rectangles, and serve hot or at room temperature.