🍕 Beef quesabirria pizza

4 (12-inch) pizzas · prep 40 min + 1 h de pousse · cook 3 h 30

Ingredients

• For the dough: 1 packet active dry yeast, 350 ml warm water, 1 tsp honey, 1 tbsp olive oil, 500 g bread flour, 1 1/2 tsp kosher salt
• 2 tbsp olive oil
• 1/2 large onion, roughly chopped
• A 1-inch piece of fresh ginger, thinly sliced
• 2 tsp kosher salt, 3 garlic cloves
• 1 tbsp plus 2 tsp ground chili powder
• 1 tsp Mexican oregano, 1 tsp cumin, 1/2 tsp black pepper
• 1/4 tsp cinnamon, 1/8 tsp ground cloves
• 1 (14.5 oz) can crushed fire-roasted tomatoes
• 900 g beef chuck, in 2-inch pieces
• 1 carrot and 1 celery stalk, chopped
• 60 ml white vinegar, 1 tbsp honey, 2 bay leaves
• 600 ml beef broth
• 170 g mozzarella and 170 g Monterey Jack, grated
• Pickled red Fresno chilies and pepperoncini, diced white onion, cilantro, lime wedges

Method

1. For the dough, put the yeast, warm water and honey in a mixer bowl and leave 10 min. Add the oil, flour and salt, then knead with the dough hook 4 to 5 min to a smooth elastic dough.
2. Oil the dough, return it to the bowl, cover and let it double, about 1 h. Punch down and divide into 4.
3. For the birria, heat the oil in a Dutch oven and soften the onion, ginger and salt 3 to 4 min. Add the garlic and all the spices, and let them become fragrant for 1 min.
4. Add the tomatoes and 250 ml water, scraping the bottom to lift the caramelisation.
5. Add the beef, carrot, celery, vinegar, honey, bay leaves and 250 ml broth. Bring to a simmer, cover tightly and cook 1 h 30 over low heat.
6. Uncover and continue 1 h 30 to 2 h, until the meat is tender and the sauce thickened. Skim off some of the fat that rises: it will brush the crust.
7. Lift out the meat with a slotted spoon. Ladle out 350 ml of sauce and reserve it for the pizzas.
8. For the consommé, add the remaining broth to the pot and simmer 10 to 15 min.
9. Preheat the oven to 260 °C (500 °F). Dust a baking sheet with cornmeal.
10. Stretch one dough ball into a 12-inch round and transfer to the sheet.
11. Spread a thin layer of sauce, leaving a 1/2-inch border. Add both cheeses, the pickled chilies, then the shredded beef. Brush the border and the beef with the reserved fat.
12. Bake about 12 min, until the crust is cooked, the cheese browning and the beef crisping at the edges.
13. For a crisper base, set the pan over a high flame for 1 to 2 min.
14. Top with diced onion and cilantro, cut into 6 slices and serve with the hot consommé for dipping, and lime wedges.

Adapted from Chef John · Food Wishes

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