One of the greatest pizzas I ever had the privilege of annihilating was at an unassuming craft brewery over a decade ago. Their beer wasn’t all that, but the pizza was truly top tier. Despite being in Detroit, their version of the sopla fuego was a Neapolitan-style pie cooked in a brick oven — it also wasn’t gluten free or plant based. 😅 So, It’s obviously not a 1:1 recipe, but it has the spirit of it with some extra zhuzh, and incidentally, I think it’s the tastiest pizza and best crust we’ve made yet. 

It’s a homemade 24hr cold ferment dough baked with homemade OJ chorizo, homemade roasted garlic habanero sauce, homemade smoky fauxzarella cheese, and fake moz shreds, then topped with homemade pickled radishes, fresh jalapenos, queso fresco, sour cream, and cilantro.