Carne Adovada Sourdough
72-hour cold-fermented blue corn dough, slow-braised pork adovada, and roasted red chile. A rich, savory contender with deep regional roots. Vote now!
Calabacitas & Cotija Flatbread
High-hydration heirloom wheat dough, flame-roasted Hatch green chile, summer squash, and cotija cheese. A vibrant, fresh take on a New Mexican classic. Cast your vote!
How the Bracket Works
Submit Your Concept
Council Curation
Community Voting Arena
Test Oven Firing
Share your wildest regional sourdough pizza idea. Our R&D Council reviews for fermentation science and New Mexican flavor authenticity.
The R&D Council selects the top contenders, ensuring each matchup represents a unique exploration of dough, chile, and regional ingredients.
Your votes decide the fate of each matchup. Weekly resets push the most popular concepts forward to the next stage of development.
Winning concepts are brought to life in our test kitchen. Full flour, hydration, and roast breakdowns are published in the R&D Journal.
Ready to Innovate?
The next bracket is always around the corner. Share your high-hydration dough experiments and regional ingredient pairings with the R&D Council.