Brazilian Pizza is thin, crispy, and filled with delicious toppings, including mozzarella cheese, cabresa sausage, and olives. Here I give you the recipe, tips, and tricks for making it right at home.
That's right, my friends, today we are making pizza! Not just any pizza, but Brazilian Pizza, which, yes, is in fact a special type in deed. The crust of the pizza is not unlike other very thin crust pizzas. It's thin and crispy, while still being irresistibly soft and chewy. But the toppings are the main difference between Brazilian-style pizza vs. Italian or American pizza.
There is very little tomato sauce, but lots of ooey gooey melty mozzarella cheese. On top of that are copious amounts of sliced calabresa sausage, a delicious Brazilian smoked pork sausage. And then there are often kalamata olives, onions, and oregano sprinkled over top.
There is no shortage of flavor in this pizza!
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Brazilian Pizza: Started in Italy, Adapted in Brazil
Historically, there were many Italian immigrants to Brazil. More than one million Italians immigrated to Brazil between 1880 and 1920 with 70% of them settling in São Paulo. While pizza in Brazil has Italian descent, Brazilian Pizza is unique primarily due to the toppings that are used. The crust is very thin and tomato sauce is minimal. When it comes to toppings, Brazilian pizza goes big and goes wide. The typical pizza restaurant menu offers 15-30 different topping varieties! Popular toppings are calabresa, catupiry cheese (a uniquely Brazilian soft, creamy cheese with a slightly tangy flavor), presunto (ham), mortadela, frango (chicken), shitake, onions, olives, broccoli, hard-boiled eggs...the list goes on. The best pizza we've had here is from Braz, which is ranked in the top 10 pizzas in the world!
Simple Ingredients and Substitutes
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Pizza Dough
- Active Dry Yeast - I prefer to use active (not instant) dry yeast in my pizza dough as I can see the yeast proofing before mixing the dough. I find that with instant yeast, it's a mystery if the yeast will work until you have already let the dough rested to rise. If it doesn't rise, then you are stuck! Fleischmann's Active Dry yeast or Red Star Active Dry yeast are two popular brands found in most grocery stores.
- Sugar, granulated – Yeast feeds on the sugar, so it is really needed in this recipe.
- Lukewarm water (around 90 F degrees) – Tap water is fine here, but be careful that the temperature is not hot. If the temperature is too hot or even too cold, it can kill the yeast and you will not have a dough that rises.
- All Purpose Flour – I use regular AP white flour in this recipe. You do not need bread flour or any other special flour. I have not made this recipe using whole wheat or gluten free flour.
- Salt – Kosher salt or table salt is best in this recipe.
- Olive Oil plus a little to coat the bowl Olive Oil – The olive oil is both part of the dough recipe, as well as to coat the outside of the dough so it can rise smoothly without sticking to the bowl. Olive Oil bring great Italian flavor. If you do not have olive oil, you can use vegetable oil.
Pizza Toppings
- Tomato Sauce - I used plain canned tomato sauce, but crushed tomatoes works great too. You can substitute in whole peeled tomatoes and then crushed them in my fingers before adding them. You can also use diced tomatoes and puree them to make a sauce.
- Shredded or sliced Mozzarella cheese, whole milk - You can use fresh mozzarella, but it may add moisture to the pizza, so let it sit on paper towel to absorb some of the liquid.
- Dried Oregano – You can also use fresh oregano, but chop fine and use sparingly as it more intensely flavored than dried. You can substitute with Italian seasoning or marjoram.
- Cooked Calabresa sausage, sliced - Calabresa sausage is a type of Brazilian smoked sausage that is typically made from pork. It can be difficult to find at a regular grocery store. You can use kielbasa or other cooked pork (such as Italian sausage), chicken, or beef sausage. Chorizo works, but will impart a much more smokey flavor as it typically has lots of paprika.
- Kalamata olives, pitted - You can substitute with green olives or even black olives if you like.
- Yellow onion (OPTIONAL) – I used yellow onion, but you can use white onion, red onions, shallots, or even scallions.
See recipe card for quantities.
Simple Equipment You'll Need with Options
For rolling out the pizza, a traditional large rolling pin works just fine. However, this marble rolling pin with dough mat has measurements for round or rectangle pizzas! The marble is heavy to help you roll the dough out thin without having to use too much force.
There are a few different options for cooking your pizza. I have tried all of these and they all work great.
- A Pizza Pan is generally a round shape with or without perforations in the bottom. The perforations (holes in the bottom) allow air and heat to enter and prevent moisture from gathering as the crust cooks. If you are preheating the pan in the oven and keeping it in the oven between pizzas, then a non-perforated pan is fine as it should be hot enough to crisp the crust.
- Large sheet pan for round pizza that is 16-26 inches in length and 12-18 inches width. Note: You can use a smaller sheet pan, just be sure to roll your pizza out into an oval or more rectangle shape that will fit into the pan.
- Pizza Stone which simulates a brick oven. The stone stays screaming hot as you cook each of the pizzas.
How to Make the Brazilian Pizza Dough
Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.
Proof the yeast: In a large bowl add warm water (around 90 F degrees) to active dry yeast and sugar and stir. Let sit 5-10 minutes until you see bubbles.
Add olive oil, the flour, and salt. Mix to combine until and the dough starts to pull away from the sides. Form a ball to transfer to floured surface for kneading.
Transfer the dough to a floured surface and knead for 5 minutes until smooth.
Transfer to a large bowl coated with olive oil. Cover, let sit for 45 min. - 1 hour.
Dough should double in size.
Punch it down to release the air bubbles.
For a thicker crust, cut the dough in half. For a thin crust, split the dough into thirds for 3 large pizzas. If you're ready to roll and cook, keep going. If not, wrap each of the 2-3 dough balls tightly in plastic wrap and place in refrigerator.
If you would like the olives sliced in half, do that now. Prepare the sausage by slicing it on a bias into ¼ inch pieces. I like to quickly sear them in a frying pan to get a nice sear, but this is an optional step.
Roll, Top, Bake the Brazilian Pizzas
Preheat the oven to 400 F degrees and place a large pizza pan (round or square) or pizza stone in the oven to get hot for 15-20 minutes. Cut three (or two if only 2 pizzas) 13-14 inch pieces of aluminum foil or parchment paper.
Take the dough out of the refrigerator and let sit at room temperature for 30 minutes to make it easier to roll out.
Flour a clean flat surface and a rolling pin and roll the dough out into a large circle or rectangle depending on your pan. Ideally, you will want the dough to be as thin as possible without it tearing. Place the dough on aluminum foil or parchment paper. I do this by gently rolling the dough around the rolling pin and then unrolling it onto the foil or parchment.
Add a thin layer of tomato sauce leaving about an inch around the edge for the crust. Top with a generous amount of mozzarella cheese. Sprinkle with oregano.
Add the sausage slices and the olives. Place the pizza on the foil or paper in the oven on top of the pan or stone. Bake for 10-15 minutes until the crust is crispy and the cheese is golden brown.
While the pizza is baking, you can be rolling out the other pizza crusts. If more than one crust, cover each with a damp paper towel and stack the remaining crust on top and top with another damp paper towel.
Continue to top and bake the pizzas one by one. Serve and enjoy!!
Variations on Brazilian Pizza
As you can imagine, there are so many variations on this pizza.
- Ham - Presunto (ham) with a variety of other ingredients is a common topping. It can be paired with arugula, tomatoes, parmesan cheese, or basil.
- 4-Cheese Pizza - Mozzarella, Catupiry (cream cheese), gorgonzola and provolone is a 4-cheese combination that is adored here. You can of course substitute any of these cheeses with another that you prefer, such as cheddar cheese, parmesan, or ricotta.
- Mushroom Pizza- Shimeji and shitake mushrooms are popular here in Brazil and frequently found on pizza. You can use any mushrooms really. Give them a quick saute in olive oil so they get browned and full of flavor. Then add them on top of the cheese.
- Chicken and Cream Cheese - Frango (chicken) and Catipury (a unique super soft Brazilian cream cheese) is a popular variation seen at most pizzerias in Sao Paulo.
- Vegetable Pizza - Other variations seen often are different vegetable pizzas. Broccoli, zucchini, hearts of palm (palmitas) and eggplant are common, but you can use any vegetables that you love.
- Dessert Pizza - Nutella and doce de leite are favorite toppings for dessert pizzas or sweet pizzas. It's often paired with fruit, such as bananas or strawberries. Sometimes guava paste is also used along with various sprinkles on top, like coconut flakes.
Brazilian Pizza Recipe FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. I prefer to use active dry yeast as I can see the yeast proofing before mixing the dough. I find that with instant yeast, it's a mystery if the yeast will work until you have already let the dough rested to rise. If it doesn't rise, then you are stuck! With instant yeast, you may not need to proof with warm water and sugar in advance with instant yeast. So you can mix it directly with the dry ingredients. Check the package instructions for specific usage recommendations.
How long should I knead the dough?
Kneading helps develop gluten and gives the dough a good texture. Typically, knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment or knead it by hand.
Why is important to let the Brazilian pizza dough rise?
Allowing the pizza dough to rise is an important step for flavor, easy rolling and stretching, and best cooked texture. The yeast consumes the sugar and as the yeast ferments, it releases carbon dioxide causing the dough to expand and rise. This allows for a more elastic and pliable dough that is easier to roll out to the desired size without tearing. It also results in a light, airy, and chewy texture in the final pizza crust.
How long should I let the dough rise?
The rising time can vary depending on the recipe and room temperature. On average, you'll need to let the dough rise for 1 to 1.5 hours, or until it doubles in size. Some recipes may require a longer or shorter rising time.
What if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast, too much or too little flour, or incorrect water temperature. Make sure your yeast is fresh and that the water is warm (around 100 F degrees). Also, ensure that your dough is placed in a warm, draft-free spot for rising.
Can I make the dough in advance?
Yes, you can prepare the pizza dough in advance and refrigerate it. After the initial rise, punch down the dough, shape it into a ball, and coat it lightly with olive oil. Place it in an airtight container and refrigerate for up to 24 hours. Remove it from the fridge, let it come to room temperature, and then proceed with shaping and baking.
Can I freeze the pizza dough?
Yes, you can freeze the pizza dough after the initial rise. Divide it into individual portions, wrap each portion tightly in plastic wrap or a freezer bag, and freeze for up to three months. Thaw the frozen dough in the refrigerator before using.
Do I need to use a pizza stone to bake the pizza?
While a pizza stone can help create a crispy crust, it's not necessary. You can use a baking sheet or a pizza pan instead. Preheat your oven to the highest temperature, usually 500 F degrees or as high as your oven goes, and place the pizza on the hot baking surface.
Related Recipes
If you love this Brazilian-Italian fusion recipe, then you will also love these!
Brazilian Pizza Recipe
Ingredients
Pizza Dough
- 1 tablespoon Active Dry Yeast 1 packet
- 2 tablespoon Sugar
- 2 ½ cups Warm Water
- 6 cups Flour
- 2 ½ teaspoon Salt
- 2 tablespoon Olive Oil plus a little to coat the bowl
Pizza Toppings
- 23 ounces Tomato Sauce, plain or crushed tomatoes
- 30 ounces Shredded or sliced Mozzarella cheese, whole milk You can use fresh mozzarella, but it may add moisture to the pizza
- 3 teaspoons Dried Oregano
- 6 links Cooked Calabresa sausage, sliced You can use kielbasa or other cooked pork, chicken, or beef sausage
- 8 ounces Kalamata olives, pitted
- 1 Yellow onion, thinly sliced (OPTIONAL)
Instructions
Prep Ahead – Make the Pizza Dough
- Proof the yeast: In a large bowl add warm water (around 90 F degrees) to active dry yeast and sugar and stir. Let sit 5-10 minutes until you see bubbles. Add 2 tablespoon Olive Oil, the flour, and salt and mix to combine and form a ball. (see blog post for images)
- Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Then transfer to a large bowl coated with olive oil. Cover the bowl with plastic wrap and let sit for 45 minutes to 1 hour until doubled in size. (see blog post for images)
- When the dough has doubled in size, punch it down to release the air bubbles. For a thicker crust, cut the dough in half. For a thin crust, split the dough into thirds for 3 large pizzas. If you're ready to roll and cook, keep going. If not, wrap each of the 2-3 dough balls tightly in plastic wrap and place in refrigerator.
- If you would like the olives sliced in half, do that now. Prepare the sausage by slicing it on a bias into ¼ inch pieces. I like to quickly sear them in a frying pan to get a nice sear, but this is an optional step.
Roll, Top, Cook
- Preheat the oven to 500 F degrees. Place a large pizza pan (round or square) or pizza stone in the oven for 15-20 minutes. Cut three (or two if only 2 pizzas) 13-14 inch pieces of aluminum foil or parchment paper.
- Take the dough out of the refrigerator and let sit at room temperature for 30 minutes to make it easier to roll out. Flour a clean flat surface and a rolling pin and roll the dough out into a large circle or rectangle depending on your pan. Ideally, you will want the dough to be as thin as possible without it tearing. Place the dough on aluminum foil or parchment paper (I do this by gently rolling the dough around the rolling pin and then unrolling it onto the foil or parchment).
- Add a thin layer of tomato sauce leaving about an inch around the edge for the crust. Top with a generous amount of mozzarella cheese. Sprinkle with oregano.
- Add the sausage slices and the olives. Place the pizza on the foil or paper in the oven on top of the pan or stone. Bake for 10-15 minutes until the crust is crispy and the cheese is golden brown. Remove the pizza but leave the pan or stone in the oven.
- While the pizza is baking, you can be rolling out the other pizza crusts. If more than one crust, cover each with a damp paper towel and stack the remaining crust on top and top with another damp paper towel.
- Continue to top and bake the pizzas one by one. Serve and enjoy!!
Hetty Tegen
Just recently, I had the pleasure of having a pizza night with Carrie at her mother-in-law’s home in Maryland. We talked about what makes a pizza great, why the pizza tastes different and so good in NY, NJ and Connecticut (some contribute it to the water) and where to go for pizza locally. Carrie’s pizza dough was up to par with the dough found in the North East; just the right consistency and crispness. The toppings were delicious and overall, the pizzas outstanding. I don’t have to be concerned anymore where to go for good pizza; I stay home, roll up my sleeves and start baking. Thank you Carrie, keep cooking and blogging. XO
Carrie Tyler
Thanks, Hetty! It was fun to test out this recipe with you and I'm so happy you enjoyed it:)