Ingredients:

  • 375g all-purpose or 00 flour
  • 240ml warm water (105°F/40°C)
  • 7g active dry yeast
  • 10g granulated sugar
  • 5g sea salt
  • 15ml extra virgin olive oil
  • 450g 90/10 lean ground beef
  • 30g taco seasoning
  • 60ml water
  • 225g canned refried beans
  • 120ml mild or medium salsa
  • 200g shredded sharp cheddar cheese
  • 100g shredded Monterey Jack cheese
  • 100g shredded iceberg lettuce
  • 1 large Roma tomato, diced
  • 30g pickled jalapeños
  • 60ml sour cream

Instructions:

  1. Activate the yeast: In a large bowl, combine 240ml warm water, 10g sugar, and 7g yeast. Let sit for 5–10 minutes until foamy.
  2. Prepare the dough: Gradually mix in 375g flour, 5g salt, and 15ml olive oil. Knead for 5–8 minutes until smooth. Cover and let rise in a warm spot for 1 hour or until doubled.
  3. Cook the protein: Brown 450g lean ground beef in a skillet over medium-high heat. Drain excess fat. Stir in 30g taco seasoning and 60ml water; simmer for 2 minutes until liquid is absorbed.
  4. Assemble the base: Preheat oven to 425°F (220°C). Roll dough into a 12-inch circle. Spread 225g warmed refried beans in a thin layer, followed by 120ml salsa.
  5. Add toppings and bake: Evenly distribute the seasoned beef over the salsa. Top with 200g Cheddar and 100g Monterey Jack. Bake for 12–15 minutes until the crust is golden and cheese is bubbling.
  6. Finish and serve: Top the hot pizza with 100g shredded lettuce, diced Roma tomato, and 30g jalapeños. Drizzle with 60ml sour cream before slicing into 8 servings.