Thicken the consommé. Pour the 1 cup of consommé into a small saucepan and bring to a simmer. Cook over medium heat until it has thickened a bit.

Prep your tools. Adjust your top oven rack so that it is in the middle of the oven and place the pizza stone on top. Preheat oven to 500F. Lightly coat the pizza peel with cornmeal. Set aside.

Roll out the dough. Roll out your pizza dough to the size you want. Be sure to keep the size of your pizza peel in mind and don’t roll the dough into a shape larger that the pizza peel. The unbaked pizza will be heavy so you need the pizza peel to support the weight.

Assemble the pizza. Place the rolled out dough on your prepped pizza peel. Spoon the thickened consommé over the top of your pizza dough, leaving a 1-inch perimeter along the edges of the dough with no consome. Sprinkle the birria meat over the top of the sauce. Top with the cheeses.

Cook the pizza. Carefully slide the pizza onto your heated pizza stone. Cook for 8-9 minutes, until the dough is lightly golden and the cheese is melted.

Cool. When the pizza is done, carefully slide the pizza peel under the cooked pizza and remove it from the oven. Let it cool for 5 minutes.

Serve. Cut the pizza into slices and serve with extra consommé so that you can dip the pizza in it, plus lime wedges.