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Iowa Taco Pizza
Unknown · seriouseats.com · 2025 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
360g
Water
346g
Hydration
96.0%
Salt
4.9%
Yeast
0.42%
Oil
19.6%
Sauce
256g
Cheese
227g
Dough weight
802g
Process
Bake temp
500°F / 260°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Ingredients (18)
- flourbread flour360g
- yeastinstant yeast1.5g
- sugardiastatic malt powder7g
- oiloil7g
- waterwater227g
- saltDiamond Crystal Kosher kosher salt7g
- oilolive oil0.25 cup · 54.5g
- sauce tomato1 can whole peeled tomatoes—
- waterl water0.5 cup · 118.5g
- sauce tomatoWorcestershire sauce0.5 tbsp · 6.3g
- saltDiamond Crystal kosher salt1 tsp · 6g
- oilneutral oil such as vegetable or canola oil2 tsp · 9g
- sauce tomatocanned4 oz · 113.4g
- sauce tomatoprepared taco sauce from recipe above2 oz · 56.7g
- cheese othermild cheddar cheese4 oz · 113.4g
- cheese otherMonterey Jack cheese4 oz · 113.4g
- sauce tomato1 Plum or Roma tomato80g
- dairy doughSour cream for garnish—
Toppings (16)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesewhite vinegar3 tbsp · 37.5g
- over cheeseonion powder1.5 tsp · 6.3g
- over cheesegarlic powder0.75 tsp · 3.2g
- over cheeseground cayenne0.75 tsp · 3.2g
- over cheesesmoked paprika1 tsp · 4.2g
- over cheesemonosodium glutamate0.25 tsp · 1.1g
- over cheesexanthan gum0.125 tsp · 0.5g
- over cheeseground cumin2 tsp · 8.4g
- over cheesechili powder1 tsp · 4.2g
- over cheesedried Mexican oregano0.5 tsp · 0.3g
- over cheesecoriander0.25 tsp · 1.1g
- over cheeseground beef12 oz · 340.2g
- over cheesecanned refried beans4 oz · 113g
- over cheese2 scant cups iceberg lettuce2 cup · 90g
- over cheese1 can sliced black olives63.8g
- over cheesetaco-flavored tortilla chips120g