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.

In a New Haven–style pizzeria, a "plain" pizza is a crust, oregano, tomato sauce, and a little bit of grated pecorino romano cheese. A "plain" New Haven–style pizza may also be called a "tomato pie". Mozzarella is considered a topping.

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.