Brazilian Pizza!

Hi there!!

I have news, a little one: my little bundle of joy was born almost 12 weeks ago! She is my everything! And because of all the duties around taking care of a newborn I have been a little absent 🙂

In Brazil there is this tale which says everything always end in pizza!!! Let’s say, a very important decision without a conclusion, would be a good example of something “ending in pizza”….

Well, as I’ve been a while without writing my blog, someone could say this ended in pizza too!! But I’m back and have lots of things to share! So I’ll actually reverse the tale and re-start with a HOMEMADE BRAZILIAN STYLE PIZZA recipe!!

Some american friends once asked me: how different is a Brazilian pizza from the American’s (Meghan, Hiran and Alicia)? Well, first thing: CATUPIRY!!! This is a soft cheese we have that I couldn’t find around here! And many of our pizzas will have Catupiry on it… and the rest, well, try this recipe, taste it and let me know what you think!

(As a matter of fact, my dear husband brought Catupiry cheese for me from Brazil last week…)





2.2lb all-purpose flour (1Kg farinha de trigo)

1.5 packages of Active dry yeast – 1/2 Oz (30g de fermento biologico)

3 cups of warm water (3 xic. de agua quente)

3/4 cups of canola oil (3/4 xic. oleo de canola)

1 teaspoon of salt (1 colher cha de sal)

1 teaspoon of sugar (1 colher cha de acucar)

1 teaspoon of Brazilian Rum – Cachaca (1 colher de cha de cachaca)

Mix together the yeast, sugar, salt and warm water. Stir in half of the flour and all the oil and finally mix little by little all the water and flour. Use your hand to squeeze the dough and shape it into a b

all. Put it in a bowl, cover it with a cloth an place it inside a warm place (like a cabinet or microwave oven) for 30 min.


Divide the dough in 5 equal parts and open each with a rolli

ng pin (pour some extra flour to help with opening the dough). Usually, Brazilian crust is thinner and crunchier, so make it thin or as you please. Cover the crust with some tomato sauce (plain or with herbs), use a fork to pierce the dough and take it for 15 min to the oven (350 F or about 150 C).

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This is a personal choice, of course, but I’d suggest the special Tuna Catupiry one…. hummmm

sredded muzzarella or cheddar

1 can of Tuna


black olives

fresh tomatoes

Catupiry cheese (in case you don’t have it, try cream cheese like Philadelphia)

Place everything on top of the pre-baked dough and put back into the oven for aprox. 20 min.

Hope you enjoy it!

See you SOON!!! 🙂