📝 About This Recipe
Transport your taste buds to a bustling Brazilian pizzaria with this iconic Pizza de Calabresa. Defined by its thin, crispy crust and the smoky, savory punch of cured Calabresa sausage, this pizza is a national treasure in Brazil. Topped with sweet sliced onions and briny black olives, it represents the perfect marriage of Portuguese influence and Italian tradition that makes Brazilian pizza culture world-renowned.
🥗 Ingredients
The Dough (Massa)
- 500 grams Bread flour (Type 00 preferred for a crispier finish)
- 300 ml Warm water (Approximately 105°F)
- 7 grams Active dry yeast (One standard packet)
- 2 tablespoons Extra virgin olive oil (Plus extra for greasing the bowl)
- 10 grams Fine sea salt
- 1 teaspoon Sugar (To feed the yeast)
The Toppings
- 300 grams Linguiça Calabresa (Thinly sliced into rounds; substitute with smoked Kielbasa if unavailable)
- 1 cup Tomato passata (Unseasoned, thick tomato purée)
- 300 grams Low-moisture mozzarella cheese (Freshly shredded)
- 1 large White onion (Sliced into very thin translucent rings)
- 1/2 cup Black olives (Whole or pitted, traditionally Chilean or Azapa style)
- 1 tablespoon Dried oregano (The essential Brazilian pizza aroma)
- 2 tablespoons Extra virgin olive oil (For drizzling)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and 2 tablespoons of olive oil into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
While the dough rises, prepare your toppings. Slice the Calabresa sausage as thin as possible to ensure it crisps up beautifully in the oven.
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7
Preheat your oven to its highest setting (usually 500°F/260°C or 550°F). If using a pizza stone, place it in the oven at least 45 minutes before baking.
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8
Punch down the risen dough and divide it into two equal portions. Roll each into a tight ball and let rest for 15 minutes to relax the gluten.
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9
On a floured surface or parchment paper, stretch or roll one dough ball into a 12-inch circle. Brazilian pizza crust is typically thin and uniform.
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10
Spread a thin layer of tomato passata over the dough, leaving a 1/2 inch border for the crust.
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11
Evenly distribute half of the shredded mozzarella, followed by a generous layer of the sliced Calabresa sausage.
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12
Scatter the thin onion rings over the sausage. The onions should be thin enough to soften and slightly char without releasing too much moisture.
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13
Add the black olives and a generous sprinkle of dried oregano. Drizzle with a touch of olive oil.
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14
Slide the pizza onto the stone or baking sheet. Bake for 10-15 minutes, or until the edges are golden brown and the cheese is bubbling and slightly browned.
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15
Remove from the oven, let rest for 2 minutes, then slice and serve immediately while the sausage is sizzling.
💡 Chef's Tips
Use a mandoline to slice the onions paper-thin so they caramelize quickly rather than remaining raw. Don't skimp on the oregano; it is the signature scent of a Brazilian 'pizzaria'. If you can't find Calabresa, use a high-quality smoked sausage and add a pinch of red pepper flakes to the sauce to mimic the spice profile. Avoid over-saucing the dough; a thin layer of passata ensures the crust stays crispy under the heavy sausage toppings. For the most authentic experience, do not use fresh mozzarella; the low-moisture version provides the correct melt and saltiness.
🍽️ Serving Suggestions
Serve with a side of 'Azeite de Pimenta' (chili-infused olive oil) for an extra kick. Pair with a cold glass of Guaraná Antarctica soda for the ultimate Brazilian experience. A crisp, light lager or a refreshing Caipirinha cuts through the richness of the smoked sausage perfectly. Provide a bottle of high-quality ketchup and mustard on the table—a controversial but beloved tradition in Rio de Janeiro! A simple side salad of hearts of palm (palmito) and tomatoes balances the savory pizza.