Pizza Day in Brazil

A Brief History of Pizza in Brazil

The history of pizza in Brazil is celebrated every year on July 10. Pizza first arrived in Brazil through Italian Immigrants who settled in Sao Paulo City, which is where the first pizzas in the country were made for sale. Traditionally, the most common pizzas were mozzarella and anchovy, but today a variety of pizzas are enjoyed in Brazil, such as Calabresa, Margherita, and Portuguesa (tomato sauce, boiled eggs, onions, olives, peas, mozzarella cheese, and ham). It is estimated that over 1.9 million pizzas are produced daily in Brazil, with Sao Paulo being the second-largest consumer of pizza, following New York City. That’s a lot of pizza! Celebrate Pizza Day by following along with Chef Natallia’s recipes below. Happy cooking!

Pizza Dough (for all recipes)

Recipe: Natallia Nice

Ingredients

  • 300g Bread Flour
  • 2g Instant Yeast
  • 7g Salt
  • 5g Extra Virgin Olive Oil
  • 200g Cold Water

Method

  1. In a stand mixer, combine all ingredients. Mix with the dough hook on medium speed until the dough is smooth and elastic (about 7–10 minutes).
  2. Divide the dough into 3 equal portions. Roll each into a ball.
  3. Let the dough balls rest at room temperature for 20–30 minutes, covered with a damp towel or plastic wrap.
  4. Shape each dough ball into a pizza base, and add your desired toppings.
  5. Bake on a preheated pizza stone at 500°F (260°C) for 8–10 minutes, or until the crust is golden and crisp.

Frango con Catupiry

Recipe: Natallia Nice

Ingredients

  • 3 Chicken Breasts
  • LifeSpice Awesome Anything Seasoning, to taste
  • Catupiry (soft Brazilian cheese), to taste
  • Pizza dough (from recipe above)

Method

  1. Boil the chicken breast in water for 12–15 minutes, or until fully cooked. Let it cool, then shred it. Season to taste with Awesome Anything Seasoning.

  2. In a stand mixer fitted with the paddle attachment, beat the Catupiry until smooth. Add half of the seasoned shredded chicken and mix until well combined. Reserve the remaining chicken for topping.

  3. Shape the pizza dough into your desired size.

  4. Spread the Catupiry and chicken mixture evenly over the base.Top with the  reserved shredded chicken. Pipe or spoon dollops of Catupiry on top.

  5. Bake on a preheated pizza stone at 500°F (260°C) for 8–10 minutes, or until the crust is golden.

Nutella & Strawberry Pizza

Recipe: Natallia Nice

Ingredients

  • Pizza dough (from recipe above)
  • Strawberries, to taste
  • Nutella, to taste

Method

  1. Roll out the pizza dough and place it on a baking sheet or pizza stone. Bake for 6–8 minutes, or until the dough is just beginning to set but not fully browned.

  2. Remove the dough from the oven. Spread a generous layer of Nutella over the warm crust, then arrange sliced strawberries evenly on top.

  3. Return the pizza to the oven and bake for an additional 2-3 minutes, or until the crust is golden and fully cooked. Top with more Nutella and enjoy!

Guava & Cheese

Recipe: Natallia Nice

Ingredients

  • Pizza dough (from recipe above)
  • Guava paste, to taste
  • Catupiry cheese, to taste

Method

  1. In a stand mixer fitted with the paddle attachment, combine guava paste and Catupiry cheese. Mix on medium speed until the mixture is smooth and creamy. Adjust the ratio to achieve your desired sweetness and consistency.

  2. Roll out the pizza dough on a baking sheet or pizza stone. Evenly spread the guava-Catupiry mixture over the dough, leaving a small border around the edges. 

  3. Place the pizza in the preheated oven and bake for 8-10 minutes, or until the crust is golden.