This Midwestern Taco Pizza Is Maximalist in All the Right Ways

1. For the Crust: In bowl of a food processor, add flour, yeast, and malt powder and pulse until combined, about 5 pulses. With food processor running, add oil and water in a steady stream until dough comes together, about 30 seconds. Stop processing and let dough rest in the bowl for 15 minutes. After the rest, add salt and process until salt is thoroughly incorporated and the dough forms a smooth ball, about 30 seconds more.

2. Transfer dough to a clean countertop or cutting board and knead by hand until smooth and elastic, 1-2 minutes. Transfer dough to a lightly oiled container, cover tightly in plastic, and let rise at room temperature (70-75℉) until roughly doubled in size, about 3 hours.

3. After 3 hours, divide dough into 2 even portions (about 300 g each) and shape into smooth, tight balls. Transfer dough balls to a lightly oiled baking sheet, leaving plenty of room for them to expand. Brush or spray tops of dough balls with a thin layer of oil and cover tightly with plastic wrap.

4. If Baking the Same Day: Let dough rise at room temperature until puffy and passes the “poke test,” about 1 more hour.

   If Baking Later: After dividing dough, refrigerate for 1 to 2 days. Let refrigerated dough come to room temperature before baking, which should take an additional 1 to 2 hours ( see notes).

5. For the Taco Sauce: While dough balls proof, in a small saucepan, combine whole peeled tomatoes, water, vinegar, Worcestershire, cumin, onion powder, garlic powder, cayenne, smoked paprika, salt, and MSG (if using). Heat over medium-high, stirring frequently, until mixture comes to a boil, then reduce heat and simmer, breaking up tomatoes with a wooden spoon, until flavors meld, about five minutes.

6. Remove saucepan from heat and add xanthan gum (if using). Process with an immersion blender until mixture is smooth and silky, about 15 seconds. (Alternatively, transfer to a food processor and process until smooth.)

7. For the Pizza: One hour before baking, set a baking stone or steel on the middle rack of an oven and preheat to 500℉ (260℃).

8. In a small bowl, combine cumin, chili powder, kosher salt, Mexican oregano, smoked paprika, onion powder, coriander, and garlic powder and whisk vigorously with a fork to combine. In a medium bowl, add 1 teaspoon of this spice mixture, cheddar, and Monterey Jack cheeses and toss to combine. Cover cheese and freeze for 15 minutes.

9. In a large cast iron or nonstick skillet, heat oil over medium-high heat until shimmering. Add beef and 5 teaspoons of prepared spice mixture and cook, breaking up beef with a wooden spoon or spatula until browned, about 4 minutes. Remove beef from heat and transfer to a fine mesh strainer placed over a bowl to drain.

10. Working with one dough ball at a time, transfer dough to a clean, lightly floured work surface. Gently press out dough into an 8-inch circle, then stretch out dough into a 12-inch circle (about 1/4 inch thick) by draping over knuckles. Transfer dough round to a well-floured pizza peel.

11. In a medium bowl, whisk together refried beans, tomato sauce, and half of taco sauce until mixture is smooth. Spread half of sauce mixture (about 1/2 cup) over surface of one pie, being careful not to overload the center and leaving about a 3/4 inch border along the edge.

12. Working quickly, sprinkle half of beef mixture (4 ounces) over sauce, using an especially light hand for the center of the pie. Remove cheese from freezer and sprinkle half (4 ounces; about 1 cup) evenly over the surface of the pie. Dot with half (1 ounce) of sliced olives. Brush crust with olive oil and slide pie onto baking steel or stone. Bake until crust is golden brown and puffy, 15 to 18 minutes.

13. Remove pizza from oven and transfer to wire rack to cool. Top immediately with shredded lettuce, chopped tomatoes, and crushed tortilla chips. Let cool on rack for 3 minutes before transferring to a cutting board. Drizzle pie with taco sauce and dollop with sour cream, if using. Cut into six slices and serve. Repeat shaping, topping, and baking the other pizza.

Notes

Letting the dough develop slowly in the fridge to proof for 1 to 2 days will improve its flavor and texture.

In an airtight container, taco sauce will keep in the fridge for up to three weeks and in the freezer for up to six months. 

Doritos makes “taco flavor” tortilla chips in a retro-hued bag, and those are your best bet for a widely available Happy Joe’s clone. If taco-flavored tortilla chips aren’t available at your grocery store, you can substitute an equivalent weight of nacho cheese flavored Doritos or similar. Do not use unflavored tortilla chips. 

You can substitute a store-bought taco sauce for the homemade sauce if desired; look for a jarred sauce labeled “taco sauce,” not a hot sauce or canned enchilada sauce, which will differ in heat and consistency. 

You can also sub in your favorite New York–style pizza dough recipe for the dough recipe here, though your experience with flopsog may vary. For extra insurance when substituting doughs, try parbaking the crust for a couple minutes before topping.

Special Equipment

Large skillet, 2-quart saucepan, food processor, pizza peel, pizza steel or stone, wire baking rack 

Make-Ahead and Storage

The taco sauce can be refrigerated in an airtight container for up to 1 week.

The dough can be made and refrigerated up to 2 days ahead.