Brazilian portuguesa pizza

Name: Brazilian portuguesa pizza
Prep time: 30 min
Cook time: 10 min
Total time: 27 h 35 min
Yield: 4 servings
Cuisine: New York
Ingredients: 996 g King Arthur Bread Flour; 627 g water; 19.9 g salt; 5 g yeast; 30 g oil; 10 g sugar; 4 balls Pizza dough (see formula above); 400 g Crushed tomatoes; 2 cloves Garlic (Minced); pinch Salt; 14 g Olive oil; 320 g Low-moisture mozzarella (Shredded); 160 g Onion (Thinly sliced into rings); 24 pieces Green olives (Pitted, halved); 240 g Ham (Thinly sliced, torn into pieces); 240 g Calabresa sausage (Smoked pork sausage, thinly sliced; not the same product as Italian salame calabrese); 1 piece Green bell pepper (Thinly sliced into rings); 4 eggs Eggs (One per pizza; Mister Pizza's addition alone, see the egg step below)

Portuguesa pizza, documented from two Brazilian chains that agree on mozzarella, onion and green olive but disagree on the meat — Super Pizza Pan's ham or Mister Pizza's calabresa sausage, with egg as Mister Pizza's addition alone — on a thin-stretched, cold-fermented New York crust.

Recipe by Priya Patel · Published August 28, 2026

Prep + bake 40 min · Dough schedule 26 h 55 min · Total 27 h 35 min4 servings

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Portuguesa is not this site's invention — it is a standing menu item at multiple Brazilian pizza chains, and this recipe documents what those chains actually sell rather than guessing at a "Brazilian pizza" from imagination. It carries the sharpest disagreement between two chains on this site: two chains sell a pizza with the same name and disagree on the meat itself. The crust underneath sits on a straight King Arthur Bread Flour New York build at 12.7% protein, cold-fermented for a full day the way any New York dough is, stretched thinner than usual to suit — Brazilian chain pizza runs massa fina, a thin round crust, and New York is the closest of this site's seven styles to that without being an exact match. If the topping load slides when you cut it, see toppings sliding off; if the base stays pale under the sauce and cheese, see a soggy middle; if the bake goes patchy under an egg or a heavier fork, see uneven cooking. This is one of three fusion recipes documenting Brazilian chain pizza.

Where this comes from

Two distinct Brazilian chains print a full ingredient description for Portuguesa, and two more list it in their own nutrition documents without stating what is on it. This is one of three Brazilian fusion styles gathered at the Brazil hub, alongside calabresa and banana com canela.

Super Pizza Pan sells Portuguesa at superpizzapan.com.br, a fully server-rendered product page. It states, in full: "Mussarela, presunto Sadia, cebola e azeitonas verdes" — mozzarella, Sadia-brand ham, onion and green olives.

Mister Pizza sells Portuguesa at misterpizza.com.br, a server-rendered Next.js page. It states, in full: "Muçarela, azeitona verde, cebola, calabresa, ovos e pimentão verde" — mozzarella, green olive, onion, calabresa sausage, eggs and green bell pepper.

The two pages agree on mozzarella, onion and green olive. Past that, they genuinely part ways: Super Pizza Pan states ham where Mister Pizza states calabresa sausage instead — the protein itself is disputed, not just a garnish. And egg, traditionally the hallmark of a Brazilian portuguesa, appears only at Mister Pizza — Super Pizza Pan's page does not mention it at all.

Pizza Hut Brasil and Patroni both list "Portuguesa" as a standing item in their own nutrition PDFs, with portion weight and kcal figures, but neither page states an ingredient list. They corroborate that Portuguesa is a standing menu entry across more than two chains and nothing further — they never source a topping here.

What makes it that style

Mozzarella, onion and green olive are the confirmed spine — both full descriptions name all three, and nothing else survives on both pages. The protein is where the two chains part, and the honest version of this recipe gives that fork to the reader rather than quietly picking a winner and writing it up as if the chains agreed.

Ham is what Super Pizza Pan states outright, torn into pieces and scattered over the cheese. It bakes into a saltier, more uniform bite, closer to a ham-and-olive pizza most readers already recognize.

Calabresa sausage is what Mister Pizza states instead of ham — a smoked pork sausage, not the same product as Italian salame calabrese despite the similar name. Sliced thin, it renders some fat into the topping as it bakes and reads as a smokier, more savory pizza than the ham path.

Neither is "the" protein for Brazilian portuguesa. They are what two specific chains sell, named on their own pages, and choosing between them is choosing which of two real, documented products to make — not filling in a gap.

Egg is Mister Pizza's addition alone. Its page names ovos alongside calabresa and green bell pepper; Super Pizza Pan's page never mentions egg at all, so it belongs only on the calabresa path here, not layered onto the ham version as if both chains agreed on it. A whole egg cracked into the topping and baked the full time comes out with a chalky, rubbery yolk — pulling it a couple of minutes early, or shielding the yolk with foil once the white has set, is what keeps the white fully cooked without pushing the yolk past soft.

Neither page states a sauce. This recipe uses a thin tomato layer under the cheese anyway — this site's standard New York crust convention, and a practical hedge against the extra moisture the egg path in particular brings: a whole egg cracked into the topping releases a little more liquid into that spot than either path's other toppings do, and a sauce layer gives that patch of dough somewhere else for it to go, rather than leaving it to soak through directly. The sauceless calabresa build brushes oil instead — a real, different choice on the sibling recipe, not this page's own rule. That is a departure from what either chain's page actually describes, made deliberately and stated here rather than left to look like it came from a menu.

Flour: King Arthur Bread Flour (12.7% protein) — read the review

Dough Formula

Dough formula in grams and baker's percentage
Ingredient	Grams	Baker's %
Flour (12.7% protein)	996 g	100.0%
Water	627 g	63.0%
Salt	19.9 g	2.0%
Yeast	5 g	0.5%
Oil	30 g	3.0%
Sugar	10 g	1.0%

Makes 4 balls of ≈422 g

Ingredients

Dough

•4 balls Pizza dough (see formula above)

Tomato sauce base

•400 g Crushed tomatoes
•2 cloves Garlic — Minced
•pinch Salt
•14 g Olive oil

Base spine — every version

•320 g Low-moisture mozzarella — Shredded
•160 g Onion — Thinly sliced into rings
•24 pieces Green olives — Pitted, halved

Protein fork A — Super Pizza Pan (ham)

•240 g Ham — Thinly sliced, torn into pieces

Protein fork B — Mister Pizza (calabresa)

•240 g Calabresa sausage — Smoked pork sausage, thinly sliced; not the same product as Italian salame calabrese
•1 piece Green bell pepper — Thinly sliced into rings
•4 eggs Eggs — One per pizza; Mister Pizza's addition alone, see the egg step below

Instructions

1
Whisk the yeast into the flour. Add water at 30-32°C (86-90°F), the oil and the sugar, and stir with a spatula until no dry flour remains.
2
Sprinkle the salt over the top and knead 10-12 minutes, by hand or machine, until smooth and elastic.
💡 This dough sits unshaped for a day before it sees an oven, so develop the gluten fully now — a slack dough here stays slack after 24 hours in the fridge.
3
Cover the bowl and let the whole piece bulk ferment at room temperature for about 1 hour, until slightly puffy. Leave it as one mass — it is not divided into balls yet.
4
Transfer the dough, still in one piece, to a lightly oiled, tightly covered container and refrigerate for 24 hours.
💡 This is the ferment the calculator's New York schedule is built on — the 27 h 35 min this page states is prep and cook time plus that schedule, not a rounding artifact. Skipping or shortening it leaves a dough that behaves like a same-day pan crust, not a New York one.
5
Make the tomato sauce base: warm the crushed tomatoes with the garlic, olive oil and salt for two minutes, just to soften the garlic's rawness, then set aside to cool.
6
Take the dough out of the fridge — it should look puffy and have expanded significantly — and divide it into 4 balls of 422 g each, tucking the edges under to build surface tension.
7
Cover the balls loosely and let them come fully to room temperature, about 90 minutes, until relaxed and easy to stretch — they will still feel cool at the center but should no longer resist a light press.
💡 Stretching cold dough tears instead of extending. If a ball keeps springing back, give it another 15-20 minutes rather than forcing it.
8
Heat the oven to 260-290°C (500-555°F) with a baking steel on the highest usable rack for 45-60 minutes.
9
Stretch one ball thinner than a standard New York round, to about 38-40 cm — Brazilian chain pizza is *massa fina*, a noticeably thinner round than the crust this dough is normally stretched to on this site, so give it the extra pull to suit.
💡 New York is the closest of this site's seven styles to massa fina, not an exact match — thin, cracker-leaning New York, not a Neapolitan-style puff at the rim.
10
Spread a thin layer of the tomato sauce base, leaving a bare rim, then scatter the mozzarella, onion and green olives — the spine every version shares.
11
Now pick a protein path — the two chains genuinely disagree on the meat, so this is a fork, not a hedge. For the Super Pizza Pan path, scatter the ham pieces over the top.
💡 Super Pizza Pan's own page states Mussarela, presunto Sadia, cebola e azeitonas verdes (mozzarella, Sadia-brand ham, onion and green olives) — ham is what that page names, nothing else.
12
For the Mister Pizza path instead of the ham, scatter the calabresa slices and green pepper rings over the top. Crack one egg into a bare spot in the topping, keeping the yolk intact.
💡 Mister Pizza's own page states Muçarela, azeitona verde, cebola, calabresa, ovos e pimentão verde (mozzarella, green olive, onion, calabresa sausage, eggs and green bell pepper) — calabresa and egg both, where Super Pizza Pan's page names neither.
13
Slide onto the steel and bake 8-10 minutes, until the cheese is deep brown at the rim and the base lifts with a stiff, crackling edge.
💡 If using the egg, pull it after only 6-7 minutes and check: the white should be opaque and just set while the yolk still looks glossy. Shield the yolk with a small piece of foil if it is setting faster than the base is browning, and keep it away from the direct sauce and cheese, which slows the white from reaching a full set. An egg cooked the full 8-10 minutes alongside the rest of the pizza turns the yolk chalky and rubbery — pulling it slightly early, or shielding it, is what keeps the white fully set without cooking the yolk past soft.
14
Slide onto a rack, rest 2-3 minutes, then slice. Repeat for the remaining three balls.

Tips

→Pick one protein path and commit — ham and calabresa are not meant to be layered on the same pizza; that is not what either chain sells.
→Egg only belongs on the Mister Pizza path. Adding it to the ham version documents neither chain's page.
→Because chain pages state no sauce, a thin tomato layer here is this recipe's own addition, not a printed fact — see below.

🎬

How to Make Brazilian portuguesa pizza

Video coming soon

Shop this bake

Flour
King Arthur Bread Flour
The first bag to buy if you bake in a domestic oven. At 12.7% protein with added amylase on the label it gives you chew and colour at 250 °C, which is exactly what an unmalted 00 will not.
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Ingredient
Cento All Purpose Crushed Tomatoes
Crushed in the tin instead of by hand, and sold as one can rather than a case — the low-commitment way in when a six-tin case is what stops you buying at all.
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Ingredient
Polly-O Low Moisture Whole Milk Mozzarella
Thick enough to cube for a Detroit rim, where shreds burn to lace — and four ingredients against a coating of rice flour, cellulose and natamycin that no bake removes.
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Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
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Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
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Equipment
Greater Goods Single Sensor Baking Scale
One model behind one listing, on the maker's own page: 5 kg (11 lb) of capacity, reading down to 1 g. What the listing sends is what the maker documents — rarer here than it ought to be.
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