This Midwestern Taco Pizza Is Maximalist in All the Right Ways

Ingredients

• 360 g (2.5 cups) bread flour
• 1.5 g (1/2 teaspoon) instant yeast
• 7 g (2 teaspoons) diastatic malt powder
• 7 g (1.5 teaspoons) oil
• 227 g (1 cup) water
• 7 g (2 teaspoons) Diamond Crystal Kosher kosher salt; for table salt, use half as much by volume
• 1/4 cup (60 ml) olive oil, for brushing before baking
• 1 (14.5-ounce) can whole peeled tomatoes
• 1/2 cup (120 ml) water
• 3 tablespoons (45 ml) white vinegar
• 1/2 tablespoon (7.5 ml) Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground cayenne
• 1 teaspoon smoked paprika
• 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 1/4 teaspoon monosodium glutamate, MSG (optional)
• 1/8 teaspoon xanthan gum (optional)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon dried Mexican oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon coriander
• 1/4 teaspoon garlic powder
• 2 teaspoons (10 ml) neutral oil such as vegetable or canola oil
• 12 ounces ground beef, 80/20
• 4 ounces (113 g) canned refried beans, preferably reduced sodium
• 4 ounces canned, unseasoned pure tomato sauce
• 2 ounces prepared taco sauce from recipe above
• 4 ounces mild cheddar cheese, shredded on the largest holes of a box grater (about 1 cup)
• 4 ounces Monterey Jack cheese, shredded on the largest holes of a box grater (about 1 cup)
• 2 scant cups (90 g) iceberg lettuce, finely shredded

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