How Brazilians prepare Pizzas


Here is that Brazilian pizza differs from the ones you’ve already tasted.

Brazilian pizza has less cheese, thus less fat. It is usually meatier. The tomato sauce is freshly made without basil. We also do not use pepperoni either sausages.

The basic topping in a Brazilian pizza has a tomato sauce you prepare with fresh ripe tomatoes that you peel, dice them and cook with some water, oil, salt parsley and onions.

The most popular toppings are chicken with ground beef sauce (bologna sauce): you top with chunks of cooked chicken breast and cover it with a sauce you preparing add ground beef to the tomato sauce described above. Then you finish with some shredded mozzarella and sprinkle some oregano and olive oil.

A pizza with ham topping uses torn slices of ham (yes the ham you buy sliced; you tear the slices with your hand into smaller sections and place lots of them on your pizza). Then you moist those with the same ground beef sauce described above. Finish with mozzarella and oregano.

There is a topping becoming popular in Brazil now. It is chicken with Catupiry. Catupiry is a trade mark cream cheese popular in Brazil. Top your pizza with cooked chicken breast, add slices of Catupiry cheese and cooked sweet corn. You will love this one.



  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup cold water
  • 1/2 cube compressed yeast 0.6oz (or 1/2 pkg of active dry yeast)
  • 1 tsp salt
  • 2 tbs granulated sugar
  • 1 lb all purpose flour, sifted.


Combine all the ingredients in a blender with 4 tbs of flour and reserve the remaining flour. Beat until homogeneous. Pour this batter in a large bowl and add remain flour while mixing to thoroughly incorporate. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form smooth and elastic dough. Dough should not be sticky.

Divide dough into 2 balls for two 12-inch pizzas. At this point you can freeze one of the balls if you will bake just one. To freeze, place dough in oiled container, turn to coat dough with oil, cover with a damp towel and freeze up to 3 months. When you feel like fresh pizza just thaw dough in microwave and use it as describe below:

Preheat oven to 350 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.

Shape each dough ball desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and add your toppings. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.