Taco Pizza

In food processor, process 1 3/4 cups flour, the yeast, sugar, and salt 5 seconds. Heat water and 2 tablespoons oil in a sauce­pan or microwave until it registers 120 °F to 130 °F on an instant-read thermometer. With processor running, add water mixture; process to mix. Uncover processor and add remaining 1 cup flour; process un­­til mixture forms a ball, adding more flour if needed, 1 teaspoon at a time. Continue pro­­cessing 1 minute to knead dough (see Note). Place dough on a lightly floured surface, cover with a bowl and let rest 10 minutes. Meanwhile place 1 rack on lowest rungs of oven. Heat to 450 °F. Have ready a 12-inch round pizza pan (see For a Really Crisp Crust, right). Brush pan with oil; sprinkle with cornmeal. Cut dough in half. On a lightly floured surface with a lightly floured rolling pin, roll dough into a rough circle, then, with fingers, stretch dough to a 12-inch round. Lift to prepared pan. Press some dough to edges to form a thicker rim. Loosely cover pan with plastic wrap; let dough rise 20 minutes. Prick crust with a fork; brush rim with oil. Bake 8 minutes or just until edges are pale golden. Spread crust with tomato sauce; sprinkle with beef then cheese. Bake on low oven rack 8 to 12 minutes until crust browns and cheese melts. Remove from oven; top with remaining ingredients.