📝 About This Recipe
In the vibrant pizzerias of São Paulo and Rio de Janeiro, the 'Pizza de Milho' is a beloved staple that celebrates the Brazilian love for sweet corn and savory cheese. This recipe features a thin, crispy crust topped with a rich tomato base, heaps of sweet golden corn, and the iconic, velvety texture of Requeijão or Catupiry cheese. It is a comforting, nostalgic masterpiece that perfectly balances sweetness and saltiness in every bite.
🥗 Ingredients
The Perfect Pizza Dough
- 500 grams All-purpose or '00' flour (plus extra for dusting)
- 300 ml Warm water (approximately 105°F)
- 7 grams Instant dry yeast (one standard packet)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Sugar (to feed the yeast)
- 10 grams Fine sea salt
The Toppings
- 1 cup Tomato passata or pizza sauce (seasoned with salt and oregano)
- 400 grams Low-moisture mozzarella cheese (shredded)
- 1.5 cups Sweet corn (canned (drained) or fresh steamed kernels)
- 200 grams Requeijão Cremoso or Catupiry-style cheese (usually sold in a tub or pouch)
- 2 teaspoons Dried oregano (essential for Brazilian aroma)
- 10-12 pieces Black olives (whole or sliced)
- 1/4 cup Parmesan cheese (finely grated for extra crust flavor)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes until it becomes slightly frothy.
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2
Add the olive oil and salt to the yeast mixture. Gradually stir in the flour until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and no longer stick to your hands.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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5
Preheat your oven to its highest setting (usually 475°F-500°F / 250°C). If you have a pizza stone, place it in the oven now to heat up.
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6
Punch down the risen dough and divide it into two equal balls. Let them rest for another 15 minutes to relax the gluten.
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7
On a floured surface, roll out one dough ball into a 12-inch circle. Brazilian pizza is typically thin, so aim for about 1/8 inch thickness.
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8
Carefully transfer the dough to a pizza peel or a baking tray lined with parchment paper.
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9
Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Sprinkle half of the shredded mozzarella evenly over the sauce.
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10
Scatter half of the sweet corn over the mozzarella. Ensure the corn is well-distributed for flavor in every bite.
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11
Using a spoon or a piping bag, dollop the Requeijão (creamy cheese) in circles or small mounds across the top of the corn.
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12
Finish with a generous sprinkle of dried oregano and a few black olives.
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13
Slide the pizza onto the hot stone or place the tray in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly charred.
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14
Remove from the oven and let it rest for 2 minutes. Repeat the process for the second pizza.
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15
Slice into wedges and serve immediately while the creamy cheese is at its most luscious.
💡 Chef's Tips
For the most authentic flavor, use Requeijão Cremoso (found in Brazilian markets); if unavailable, a mix of cream cheese and a splash of heavy cream works as a substitute. Always drain canned corn thoroughly and pat it dry with paper towels to prevent the pizza from becoming soggy. Brazilian pizzas are famous for their 'Borda Recheada' (stuffed crust); try wrapping sticks of mozzarella into the edges before adding toppings. A drizzle of high-quality extra virgin olive oil right before serving elevates the corn's natural sweetness. Don't skip the oregano—it is the signature scent of a Brazilian 'Pizzaria'.
🍽️ Serving Suggestions
Pair with a cold Guaraná Antarctica, Brazil's famous fruit-flavored soda. Serve with a side of 'Molho de Pimenta' (Brazilian hot sauce) for those who like a spicy kick. A fresh green salad with a light lime vinaigrette cuts through the richness of the creamy cheese. Enjoy as a late-night dinner, the traditional time for pizza in Brazil. For dessert, follow up with a 'Pizza Doce' topped with chocolate and strawberries!