In a large bowl, combine 1 cup flour, yeast, salt, sugar, oregano, and garlic powder. Pour in the warm water (around 110°F—this temperature activates the yeast without killing it) and oil, then stir until a shaggy dough forms. Gradually add the remaining flour, mixing until the dough comes together. Turn onto a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. I like to knead by hand rather than using a stand mixer for pizza dough because you can feel when the gluten is properly developed, which gives you a better crust texture.

Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 40 minutes until it roughly doubles in size. While the dough rises, you can prepare the remaining components: brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks, then drain any excess fat. Stir in the taco seasoning and water, simmering for about 2-3 minutes until the meat is well-coated and flavorful. Warm the refried beans slightly in a separate small pot or microwave so they're easier to spread.

Preheat your oven to 425°F. Once the dough has risen, transfer it to a lightly oiled pizza pan or baking sheet. Gently stretch and shape the dough into a 12-inch circle, working from the center outward and allowing it to rest for a minute if it springs back. I always let the dough relax between stretches—this prevents it from shrinking back and makes shaping much easier. Press the dough so it covers the entire pan evenly.

Spread the warmed refried beans evenly over the dough, leaving a small border around the edges for the crust. Drizzle the salsa over the beans, then distribute the seasoned ground beef from Step 2 evenly across the top. Finish by sprinkling the mozzarella cheese over the entire pizza, making sure to cover all the toppings so they stay moist while baking. Place in the preheated 425°F oven and bake for 12-15 minutes until the crust is golden brown and the cheese is melted and lightly browned on top.

Remove the pizza from the oven and let it cool for 1-2 minutes before slicing. Serve with your choice of fresh taco toppings like shredded lettuce, diced tomatoes, crushed tortilla chips, sour cream, jalapeños, or any other garnishes you prefer. The beauty of taco pizza is that diners can customize their slices with whatever toppings they like.