[8] 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".

When made right, the base has a sturdy crunch and the top overflows with a small amount of sauce and a lot of bubbling cheese that dreamily crisps at the bottom of the pan.

[3] A unique tradition from Buenos Aires is to eat pizza alongside fainá (known in Italy as farinata), a baked pancake made of chickpea flour, a custom that also spread to Uruguay due to its close cultural ties to the city.

[11][12] According to Legend, Juan Banchero "tried to save [his father's] dry, sub-par fugassa alla genovese (Genoese focaccia) by slicing it down the middle and stuffing it with cheese".

[3] Regarding the correct terminology for this creation, researcher Jorge D'Agostini explained: "Strictly speaking, it is a fugazzeta, because the fugazza is a disk of dough with onion on top.

[18] In 2022, Ti Amo, a pizzeria specialized in the Neapolitan style located in the city of Adrogué, Buenos Aires Province, was chosen as one of the 50 best in the world according to the Italian guide 50 Top Pizza, which each year chooses the 100 most outstanding in the sector globally.

[6] The dish was introduced to the country in the late 19th century by Italian immigrants, particularly those of Genoese origin, who arrived to Buenos Aires and mostly settled in the lower-class port neighborhood of La Boca.

[6] Between the late 19th and the early 20th centuries, Buenos Aires was the site of a broader European immigration wave, becoming a great cosmopolitan city and changing the customs of its inhabitants.

[24] There were sweet and savory versions of pizza—as attested by the book La scienza in cucina e l'arte di mangiar bene (1891) by Pellegrino Artusi—although it was the latter that traveled to Argentina and became popular.

[7] What today is identified as the typical style of Argentine pizza—characterized by a thick crust and a large amount of cheese—arose when impoverished Italian immigrants found a greater abundance of food in then-prosperous Argentina, which motivated them to transform the originally modest dish into a much more hefty meal suitable for a main course.

[6] The avenue entered a period of splendor and was filled with theaters and restaurants, including several notable pizzerias that are still in business today and are considered a classic, such as Güerrín, Las Cuartetas, El Cuartito and Angelín.

[7] During this time, pizzerias established themselves as one of the great spaces for sociability of the working classes of the city,[6] and the popular combination of pizza with fainá was also consolidated, because the Genoese sold it at the exits of football games.

[24] In a 1949 article focused on the sociability of Buenos Aires pizzerias, journalist and cartoonist Luis J. Medrano reflected: The typical characteristics that distinguished the political development of our country until a few years ago are well known to all.

The entire National Administration automatically ceased its functions to make room for an equivalent number of hard-working citizens who, with renewed energy, returned to their tasks after six or more years of waiting.

It would be naive to attribute to a coincidence the fact that at that time, first timidly, street vendors were born into the commercial life of the country, and then, with surprising virulence, establishments selling a delicacy whose acceptance by the public would eventually mean a true revolution: pizza.

(...) Those who tried to deny that laid-off employees gave birth to pizzerias were hard-pressed to reject the hypothesis that these picturesque businesses owe their greatness and their initial impulse to that mass of hard-working citizens whom the sway of politics alternately placed in prosperous happiness or in the cruelest destitution.

(...) At midday, the unfortunate worker, with his feet in tatters, made his daily balance on the table of a bar, verifying at the end of simple operations, that the resources so summarily arbitrary, only authorized him to dip three medialunas in a cup of coffee with milk.

[9] In 2011, BBC News reported that pizzerias were "mounting a strong challenge to be the most popular gastronomic option" in Buenos Aires and "could overtake the amount of steak houses in the next two years".