The most characteristic style of Argentine pizza—which almost all the classic pizzerias in Buenos Aires specialize in—is the so-called pizza al molde (Spanish for 'pizza in the pan'), characterized by having a "thick, spongy base and elevated bready crust".

In a fugazzeta, two pizza crusts are sandwiched around cheese before being crimped shut and topped with a heap of thinly sliced onions. The onions may initially seem like overkill, but don't skimp: They soften and char, providing a nice reprieve from the copious molten cheese.

Fugazza con queso (from Genoese dialect: fugassa; Italian: focaccia), or simply fugazza, is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with onions, cheese, and sometimes olives.

Fugazzeta is a variation of the popular Argentinian treat called fugazza, which is an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double-crusted version of fugazza, stuffed with cheese, and topped with the same sweet onions.