Iowa Taco Pizza

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Process

Ingredients (18)

• flourbread flour360g
• yeastinstant yeast1.5g
• sugardiastatic malt powder7g
• oiloil7g
• waterwater227g
• saltDiamond Crystal Kosher kosher salt7g
• oilolive oil1/4 cup · 54.5g
• sauce tomato1 can whole peeled tomatoesn/a
• waterl water1/2 cup · 119g
• sauce tomatoWorcestershire sauce1/2 tbsp · 6.3g
• saltDiamond Crystal kosher salt1 tsp · 6g
• oilneutral oil such as vegetable or canola oil2 tsp · 9g
• sauce tomatocanned4 oz · 113g
• sauce tomatoprepared taco sauce from recipe above2 oz · 56.7g
• cheese othermild cheddar cheese4 oz · 113g
• cheese otherMonterey Jack cheese4 oz · 113g
• sauce tomato1 Plum or Roma tomato80g
• dairy doughSour cream for garnishn/a

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 1/2 tsp · 6.3g
• over cheesegarlic powder3/4 tsp · 3.2g
• over cheeseground cayenne3/4 tsp · 3.2g
• over cheesesmoked paprika1 tsp · 4.2g
• over cheesemonosodium glutamate1/4 tsp · 1.1g
• over cheesexanthan gum0.1 tsp · 0.5g
• over cheeseground cumin2 tsp · 8.4g
• over cheesechili powder1 tsp · 4.2g
• over cheesedried Mexican oregano1/2 tsp · 0.3g
• over cheesecoriander1/4 tsp · 1.1g
• over cheeseground beef12 oz · 340g
• 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