Preheat your oven to the temperature recommended for your dough.

Prepare Your Ingredients.

• Make sure all of your ingredients are ready before you stretch out your dough. Have the meat diced, the cheese grated, etc.
  
• The ingredient ratios in the recipe assume a pizza that's 12 inches in diameter. So adjust either your dough weight OR your ingredients, if necessary.
• If you are using homemade dressing, prepare that first.

  Mix the mayonnaise, ketchup, dill pickle relish, garlic salt, and black pepper in a bowl and whisk together.
  

Prepare Your Dough

• Stretch or roll out your pizza dough on a floured surface.
  
• Place the dough on your peel or pizza pan.
  

Parbake the Pizza

• Because the dressing is pretty wet, this pizza benefits from parbaking it - which means partially cooking it.
• Depending on your pizza recipe and cooking temperature, the length of time for parbaking will vary.
• I recommend parbaking for 1/3 of the total cooking time. So if your dough recipe says 18 minutes, parbake for 6, then take it out to top it. If it's a Neapolitan at 800+ degrees, you can parbake for about 30 seconds.

Top Your Pizza

• Remove the pizza from the oven and put on a heat-resistant surface.
• Spread a thin, even layer of Thousand Island or Russian dressing over the dough, leaving about 1 inch of crust uncovered.
• Sprinkle half the shredded Swiss cheese on top of the dressing.
• Distribute the corned beef and sauerkraut evenly across the pizza.
• For a bit of crunch and pop, add the optional dill pickles and a dash of caraway seeds.
• Top it off with the remaining cheese for that irresistible melty finish.

Finish the Bake

• Transfer the topped pizza back to the oven.
  
• Continue to bake for the remaining 2/3 of the time (per the dough recipe), and until the crust is golden and the cheese is bubbly on top, and the crust underneath is browned and firm.
• Allow the pizza to rest on a cutting board for 3 to 5 minutes.
• Slice and serve immediately!