How to Make Godfather’s Taco Pizza at Home: A Step-by-Step Guide

What Makes the Taco Pie Work

The key to the the real Taco Pie is the timing. Everything on the bottom — taco sauce, beef, cheese — goes through the oven. The lettuce, onions, and tomatoes go on fresh right after it comes out. That contrast is the whole point: hot, cheesy, saucy base with cool crisp toppings on top. If you bake the lettuce, you’ve made a different (worse) pizza.

The crust matters too. Our Taco Pie works on the Original crust because it holds up to the weight of the toppings without going soggy. If you’re making this at home, don’t go too thin — you need something that can handle taco sauce and a full layer of beef without caving in the middle. Check our crust recipe for the full dough breakdown, or use store-bought if you’re in a hurry.

Ingredients

This makes one 14-inch pizza — roughly equivalent to our large Taco Pie ($34.50).

For the Pizza

• 1 lb pizza dough (homemade Original-style or store-bought)
• ¼ cup taco sauce (Old El Paso red taco sauce is a close match)
• ¾ lb ground beef
• 1 packet taco seasoning
• 1 cup shredded mozzarella
• ½ cup shredded cheddar
• ¼ cup extra cheddar (for the top — don’t skip this)

For the Fresh Toppings (Added After Baking)

• 1½ cups shredded iceberg lettuce
• ½ cup diced white onion
• ½ cup diced roma tomatoes
• Sour cream on the side (optional — we carry it, it’s worth it)

Step-by-Step Instructions

Step 1: Cook the beef. Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain the fat. Add the taco seasoning and about ¼ cup of water. Stir and simmer for 3–4 minutes until the seasoning is absorbed and the beef looks coated and slightly saucy. Let it cool slightly before putting it on the dough — hot meat can start cooking the dough before it goes in the oven.

Step 2: Preheat the oven. Set it to 475°F. If you have a pizza stone, put it in while the oven heats. A parchment-lined baking sheet works fine if you don’t.

Step 3: Shape the dough. On a lightly floured surface, press and stretch the dough to a 14-inch circle. Transfer to your pizza stone or baking sheet. If you made an Original-style dough, give it a 20-minute rest before topping. See the crust options guide if you want to understand the crust differences.

Step 4: Add the taco sauce. Spread the taco sauce evenly over the dough, leaving about a half-inch border. Don’t substitute with regular pizza sauce — the taco sauce is the whole flavor base. Use a real taco sauce, not salsa.

Step 5: Add the beef. Spread the seasoned beef evenly over the sauce. Don’t pile it too high in the center — even distribution means even baking.

Step 6: Add the cheese. Layer the mozzarella over the beef first, then add the cheddar, then the extra cheddar on top. Two cheese layers means you get the stretchy mozzarella pull plus the sharp cheddar flavor. Don’t combine them first — put them on in order.

Step 7: Bake. Bake at 475°F for 12–15 minutes. You’re looking for golden-brown crust edges, bubbling cheese, and the beef darkened slightly on top. Pull it when the cheese starts to spot brown. If the cheese is pale, give it 2 more minutes.

Step 8: Add fresh toppings and cut. The moment the pizza comes out of the oven, top it with the shredded lettuce, diced onion, and diced tomato. Distribute them evenly. Cut immediately and serve — the lettuce wilts if you wait. Offer sour cream on the side.

Pro Tips for the Best Result

• Drain the beef well. Excess fat makes the crust soggy from underneath. After draining the pan, you can even blot the beef with a paper towel before adding seasoning. It makes a real difference.
• Don’t use too much taco sauce. A thin, even layer is enough. More sauce = wetter pizza = soggy crust. The sauce is there for flavor, not coverage.
• Cold toppings on a hot pizza is the move. The contrast between the hot, cheesy base and the cool crisp lettuce is what makes a Taco Pie a Taco Pie. If you let the pizza cool before adding toppings, you lose that contrast.
• Cut the lettuce fine. Thick shreds fall off when you pick up a slice. Thin shreds stay put and coat the whole bite.
• Add a squeeze of lime over the top. This isn’t on our version, but it’s a solid add at home. A little acid brightens everything up.

If you want to go bigger, the Super Taco adds black olives, sour cream, and a taco packet per slice. That’s the version for when you really want to commit. Check the full menu for both the Taco Pie ($13.99–$34.50) and Super Taco ($15.99–$37.75) side by side.

For more inspiration on what our pies taste like and which ones are worth ordering first, the top picks page has the honest ranking.

Frequently Asked Questions