Andre Alves de Moraes spent more than a decade planning how to bring the Paulistana pizza of his native São Paulo to Honolulu. The result is San Paolo Pizzeria, where long-fermented dough carries generous toppings, Brazilian calabresa meets creamy Catupiry and an all-you-can-eat service introduces diners to roughly 30 different flavors.
Alves de Moraes joins Brian Hernandez for Episode 65 of PEEL: A PMQ Pizza Podcast to explain what separates Paulistana pizza from more familiar American and Italian styles, why two Brazilian pizza chefs spent more than a year training his staff and what it takes to import premium ingredients into Hawaii. He also shares how adding breakfast helps an expensive Waikiki restaurant make better use of its kitchen without compromising the pizza program.
Meet the topping-heavy Brazilian pizza tradition making a new home in paradise, told by the entrepreneur determined to give it a place in America’s wider pizza conversation
