Experience the unique flair of São Paulo with this Calabresa Pizza that breaks tradition by eliminating the mozzarella cheese, yet delivering an exquisite flavor with its rich ingredients. Characterized by a thin crust, stuffed border, and smoky toppings, this pizza is a delightful main course bridging Brazilian and Italian culinary traditions.
Ingredients
🍞 1 ball pizza dough, approximately 300-350g
🌽 Generous amount of fubá corn flour for dusting
🧄 Tube/bag of dark savory paste for crust, e.g., savory cream cheese or sausage paste, brand not specified
🍅 3-4 tablespoons Hemmer Tomato Sauce
🌭 15-20 thin slices calabresa sausage, brand not specified
🧅 1/4 medium onion, thinly sliced
🌿 1 teaspoon dried oregano
Instructions
1- Prepare the Surface:
- Dust a clean granite countertop generously with fubá corn flour.
2- Prepare the Dough:
- Place the pizza dough ball onto the dusted surface.
- Flatten it slightly with your hands.
3- Roll Out Dough:
- Roll the dough into a thin, round pizza base of approximately 30-35 cm in diameter using a rolling pin.
- Make sure it is well-dusted to prevent sticking.
4- Create Stuffed Crust:
- Apply a circle of dark savory paste around the edge of the rolled-out dough.
- Fold the outer edge of the dough over the paste and pinch to seal, creating a raised, stuffed crust.
5- Transfer to Peel:
- Transfer the prepared pizza base onto a wooden pizza peel.
6- Add Sauce and Toppings:
- Spread a layer of tomato sauce over the center of the pizza, leaving the stuffed crust untouched.
- Top the tomato sauce with thin slices of calabresa sausage.
- Scatter thinly sliced onion rings over the sausage.
- Sprinkle oregano over the toppings.
7- Prepare and Cook Pizza:
- Preheat your Bonari pizza oven.
- Slide the pizza from the peel into the preheated oven carefully.
- Cook for approximately 1-2 minutes, rotating as necessary, until the crust is golden brown and crispy.
8- Finish and Serve:
- Use the peel to remove the cooked pizza from the oven.
- Slice with a pizza cutter into desired portions.
Prep Time: 3-4 minutes
Cook Time: 1-2 minutes
Total Time: 5-10 minutes
Servings: 2-3 people
Equipment:
- White rolling pin with yellow handles, brand not specified
- Wooden pizza peel, brand not specified
- Bonari pizza oven (Bonari)
- Wooden spoon for spreading sauce, brand not specified
- Round wheel blade pizza cutter, brand not specified
Cooking Tips
- Use fubá instead of wheat flour for dusting to enhance flavor and texture.
- Increase calabresa sausage quantity if no mozzarella is used to ensure coverage and satisfaction.
- Rotate pizza for even cooking.
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