Prepare the birria sauce by soaking the dried chiles in hot water for about 15 minutes.
In a blender, combine the softened chiles, minced garlic, cumin, oregano, and apple cider vinegar. Blend until smooth.
In a large pot, add the beef chunks and pour the blended sauce over them. Add the beef broth and stir to combine.
Cover and simmer on low heat for 2 to 3 hours until the beef is tender and easily shreds.
Once cooked, remove the beef from the pot and shred it with two forks. Set aside.
Preheat your oven according to pizza dough instructions, typically around 475°F (245°C).
Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to a baking sheet or pizza stone.
Spread the shredded birria evenly over the pizza dough, then sprinkle the shredded mozzarella on top.
Bake in the preheated oven for about 10-15 minutes, until the cheese is bubbly and the crust is golden brown.
Remove the pizza from the oven and let it cool slightly. Garnish with fresh cilantro before slicing.
