• Preheat the oven (475°F for an indoor oven, 700°F for an outdoor pizza oven)

Prepare Your Dough

• Stretch/roll out the pizza dough to make a pizza ~14 inches in diameter
  1 dough ball (perfect for this pizza is our rye flour pizza dough)
  
• If you use a pizza pan, add thin coat of olive oil.
• If using a pizza peel, flour the peel so the dough won't stick.

Prepare the Ingredients

• Have all of your toppings ready to apply, including drying the pickles
  

Prepare the pizza

• Place the dough on the peel or pan. You may need to straighten the edges with your fingers.
• Mix the two mustards and put it on the pizza. Use a basting brush to spread the mustard evenly across the entire pizza.
  
• If you are using very lean pastrami, I suggest putting it under the pickles and cheese at this point. Especially if you are cooking the pizza in a high-temperature pizza oven.

  But if you have marbled pastrami, you can add it last to best cook the meat.
  
• Distribute the pickles over the pizza.
  
• Distribute the cheese over the pizza.
  
• If you are adding the pastrami last, add it now.
  

Cooking Time: Pizza in an Indoor Oven

• Cook at 475°F on a pizza pan or cookie sheet
• 8 minutes, then rotate
• 8 minutes, then use a spatula to transfer the pizza to the pizza stone
• The top of the pizza should already be browning, in which case turn the oven off.
• Leave in oven for 3 extra minutes (on a pizza stone if you have one).
• Remove and transfer to a cutting board. Let the pizza rest for 4 minutes before cutting and serving immediately.
  

Cooking Time: Outdoor Pizza Oven

• If using our rye dough recipe, Cook at ~700°F.
• Insert the pizza into the oven with a pizza peel.
• Cook for 1 minute
  
• Rotate a quarter turn 3 times for about 1 minute each time.
• Remove and transfer to a cutting board. Let the pizza rest for 3 minutes.
  
• Cut then serve immediately.