Ingredients

• 1 cup lukewarm Water (228 g)
• 2¼ tsp Active Dry Yeast
• 1 Tbsp Granulated Sugar (15 g)
• 3 Tbsp Olive Oil (45 g)
• 2½ cups Artisan Bread Flour (360 g)
• 1¼ tsp Salt

• 1 cup Birria Consommé
• 1 Tbsp Organic Unbleached White All-Purpose Flour
• 1 Tbsp Butter or Neutral Oil

• About 2 cups shredded Birria Meat
• About 3 cups shredded low-moisture Mozzarella
• Chopped White Onion
• Chopped Cilantro
• Sliced Radishes
• Crumbled Cotija Cheese
• Lime Wedges, for serving
• Birria Consommé, for serving

Instructions

1. Heat butter or oil in a small saucepan. Whisk in flour and cook for 1 minute. Slowly whisk in consommé and simmer until slightly thickened. Set aside.

2. Combine water, yeast, sugar and olive oil in a large bowl. Let stand until foamy. Add bread flour and salt, then mix until a shaggy dough forms. Knead until smooth and elastic. Transfer to a lightly oiled bowl, cover and let rise until doubled in size.

3. Divide dough into two portions and shape into balls. Let rest for 30 minutes. Stretch into 14-inch rounds and top with sauce, mozzarella and birria.

4. Bake on a preheated pizza stone or steel in a 500–550°F oven until the crust is golden and the cheese is bubbling. Top with onion, cilantro, cotija and radishes. Serve with lime wedges and warm consommé.

1. Birria meat and consommé can be purchased from many taquerias or specialty grocery stores.

2. Pizza can be baked without a broiler; simply extend the bake time until golden and crisp.