Fugazzeta

Put the flour, yeast, and 220g of fresh water into the bowl of the stand mixer and start at medium speed.

Add the remaining fresh water little by little (let it absorb completely before adding more water) and increase the speed.

When all the water has been absorbed, add the salt and let it absorb.

Let rest for 10 minutes and transfer the dough onto a lightly oiled surface, perform folds until the dough is smooth and compact (about 5 folds).

Close by folding the dough towards you and let it rise for 2 hours covered with plastic wrap (oil the bowl beforehand).

After the rising time, take the dough, divide into loaves of about 80g each, perform two folds and close each loaf.

Let rise for 40 minutes well covered and spaced apart.

Meanwhile, finely slice the onions with a mandoline and rinse them in plenty of water.

Place each loaf on a baking tray lined with parchment paper, gently press with your fingers, add plenty of onions, salt, and oregano, and drizzle the surface with the water and oil brine.

Bake in the lower part of the oven at maximum power for about 6 minutes (the bottom should be golden).

Take them out, add the mozzarella, and bake again in the middle part with the grill for another 6 minutes (adjust according to your oven).