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Buenos Aires has more pizzerias per person than almost any city on earth, and its pizza is its own thing entirely — thick media masa, a mountain of mozzarella, and on every table a shaker of oregano-heavy seasoning that everyone uses without thinking. Argentine pizza is Italian by way of a million immigrants who arrived and then stayed a hundred years. This is the shaker.
Over pizza after the oven, not before — oregano scorches. Also focaccia, garlic bread, tomato and mozzarella salads, warmed olive oil for dipping, marinara. Steep a tablespoon in ½ cup warm olive oil for twenty minutes for an excellent finishing oil.
Oregano, sweet paprika, crushed red chili (ají molido), granulated garlic, white pepper, bay leaf.
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