Birria Stuffed Crust Pizza with Braised Short Rib & Consommé Step-by-step instructions

Before you start

Before you start, make sure your pizza dough is at room temperature for at least 30 minutes so it stretches easily. Preheat your oven to 475°F (240°C) with a pizza stone or baking steel inside for at least 30 minutes — this ensures a blazing-hot surface that will give you a crisp, blistered crust.

Prepare your toppings: shred the braised short rib if not already shredded, grate the Oaxaca cheese, dice the white onion, and chop the cilantro. Warm the consommé in a small saucepan over low heat, keeping it hot for serving.

Instructions

Build and Season

1. 1Prepare the Dough and Stuffed Crust
   Place the pizza dough on a lightly floured surface. Stretch or roll the dough into a 12-inch round, keeping the outer edge slightly thicker. Lay the string cheese sticks end-to-end around the perimeter of the dough, about 1 inch from the edge. Fold the outer edge of the dough over the cheese sticks and press firmly to seal, creating a stuffed crust border. Make sure the seams are completely closed so the cheese doesn't leak during baking.
   Look for The crust is sealed tightly with no gaps; the dough feels smooth and elastic.
   Tip Use cold string cheese to make it easier to handle and seal.
2. 2Brush with Birria Chili Oil
   Using a pastry brush, coat the entire surface of the dough, including the stuffed crust, with the birria chili oil. This adds flavor and helps the crust brown beautifully in the oven.
   Look for The dough is evenly coated with a reddish-orange sheen.
   Tip Don't oversaturate the dough; a light, even coat is enough.

At the end of this phase, your dough is stretched into a round, the string cheese is sealed inside the crust, and the surface is brushed with birria chili oil.

The dough should look smooth and slightly glossy, with the stuffed crust visibly plump. Run your finger along the sealed edges to ensure there are no gaps — this will prevent cheese leaks later.

Top and Bake

3. 3Layer Cheese and Beef
   Sprinkle half of the shredded Oaxaca cheese evenly over the pizza, leaving the stuffed crust border bare. Distribute the shredded braised short rib over the cheese. Top with the remaining Oaxaca cheese, covering the beef completely.
   Look for The pizza is generously topped, with the beef hidden under a layer of cheese.
   Tip Tear the beef into small, bite-sized pieces for even distribution.
4. 4Bake the Pizza
   Preheat the oven to 475°F (240°C) with a pizza stone on the middle rack for at least 30 minutes. Carefully transfer the assembled pizza to the hot stone and bake for 10 minutes, until the crust is blistered and golden brown and the cheese is bubbling and lightly charred in spots. Let it rest for 3 minutes before slicing.
   Look for The crust is golden and puffed, the cheese is bubbling, and the stuffed crust is crisp.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a pizza peel with a little cornmeal to slide the pizza onto the stone easily.

The pizza is now topped with cheese, beef, and more cheese, and it's baking in the oven. After 10 minutes, the crust should be golden and blistered, the cheese bubbling, and the kitchen filled with the aroma of toasted chilies and melted cheese. The stuffed crust should be crisp and puffed, and the top should have some char spots.

Finish and Serve

5. 5Garnish and Serve
   Remove the pizza from the oven and let it rest for 3 minutes. Sprinkle the top with the diced white onion and chopped cilantro. Slice the pizza and serve hot with a bowl of warm consommé for dipping. Dunk each slice, including the stuffed crust, into the consommé before taking a bite.
   Look for The pizza is garnished with fresh onion and cilantro, and the consommé is steaming.
   Tip Serve the consommé in small bowls for easy dipping.

The pizza has rested for 3 minutes, been sprinkled with onion and cilantro, and sliced. The consommé is steaming in bowls on the side. When you lift a slice, the cheese should stretch, and the stuffed crust should break open to reveal molten cheese. The first bite should combine the crisp crust, savory beef, and rich consommé.

Common mistakes

One common mistake is not sealing the stuffed crust properly — if the dough isn't pressed firmly around the cheese, the cheese can leak out during baking and burn on the stone. Another is overloading the pizza with too many toppings, which can make the crust soggy.

Keep the toppings in a single, even layer. Also, don't skip preheating the stone — a cold stone will result in a pale, chewy crust. Finally, be careful when transferring the pizza to the stone; use a peel with a little cornmeal to prevent sticking.

How to tell it’s done

The pizza is done when the crust is deep golden brown and blistered, and the cheese on top is bubbling and starting to brown in spots. The stuffed crust should feel firm and crisp when tapped.

If you're using a thermometer, the internal temperature of the beef should reach at least 145°F (63°C) — but since the beef is already braised, this is just a safety check. Let the pizza rest for 3 minutes before slicing to allow the cheese to set slightly, making it easier to cut and eat.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest