Скачать или смотреть Birria Pizza 🍕 And A Secret To Fluffy Rising Dough

The secret to a fluffy and perfect rising pizza dough is high-quality flour! With @kingarthurbaking 00 Pizza Flour, you can make the perfect pizza with a crispy crust and chewy interior crumb directly in your home oven. I use + enjoy King Arthur because I can always count on it when trying all types of dough recipes, and it gives the best results every time. And here comes a unique homemade pizza idea; a delicious combination of juicy birria and pickled onion and radish on a crispy pizza crust!

Birria Pizza

Ingredients

For the Dough:
1 1/2cup (330 ml) water
2 1/4 tsp (7g) instant dry yeast
1 tsp (5g) sugar
4 ½ cups (520g) @kingarthurbaking ‘00 Pizza Flour
1/4 cup (50g) olive oil
1/2 tbsp (8g) salt

For the Birria:
4 lb boneless chuck roast
2 tbsp olive oil
1 large onion
4 cloves garlic
3-5 guajillo chiles
1 cup diced tomato
1 tbsp tomato paste
2 cups beef stock or water
1 tsp oregano
1 tsp ground cumin
1 tsp chili powder
1/2 tsp black pepper
Salt

For the Pizza:
Shredded quesadilla and chihuahua cheese (or mozzarella)
Cilantro
Pickled onion
Pickled radish

Instructions

In a medium bowl, add 1/2 cup warm water, yeast, and sugar, and let it rest until fluffy for 5-7 min.
In a large bowl, add the @kingarthurbaking 00 Pizza Flour, remaining water, foamed yeast, oil, remaining sugar, and salt, and stir. Knead the dough for about 4-5 min.

Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15-20 mins.

Punch it down and knead it for 4-5 min. Cover with plastic wrap or a clean kitchen towel and let it rest for 45-55 min at room temp until double in size.

Cut the dough into 3-4 equal pieces and shape each into a ball.
Place them on a heavily floured baking sheet, cover with a clean kitchen towel and let them rest 30-45 min at room temp.

Cover the guajillo chiles with warm water and soak for 15 min, remove the seeds and set aside.

Season the meat with salt and pepper.

In a large pan (or cast-iron skillet), heat the oil over high heat, place the meat, sear until golden brown on both sides, and then transfer the meat to a pressure cooker.

In the same pan, add a bit of oil, place the chopped onions, and saute for 1-2 min. Add the garlic, tomato, tomato paste, guajillo chiles, and all the spices, and continue to saute for 1-2 min. Transfer the sauteed mixture into the pressure cooker.

Pour beef stock or water and mix. Close the lid and cook at high pressure for 60 min.

Remove the lid carefully. At this step, optionally, you can transfer the meat to a cast-iron skillet and broil in the oven for 1-2 min to get a better searing.

Using a blender, blend half of the birria broth.
Using a fork shred the meat as in the video. Add the blended birria sauce onto the shredded meat and stir well.

On a floured surface, place a dough ball, and using your hands, roll and stretch the dough as in the video. Avoid using any rolling pin!
Spread some blended birria sauce evenly on the dough and top it generously with shredded quesadilla and chihuahua cheese, and Birria meat. Bake until golden brown.

Remove the pizza from the oven, and add some cilantro leaves, pickled onion, and radish. Serve hot!

Bon Appétit, Buen Provecho, and Afiyet Olsun!
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