4 package s (2 ounces each) thinly sliced corned beef
2 cups (8 ounces) shredded Swiss cheese
Dill pickles spears, optional
Preheat oven to 425°F.
Combine 1 cup all-purpose flour, rye flour, undissolved yeast, caraway seed, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing fillings.
Rinse sauerkraut with water thoroughly. Drain and pat dry with paper toweling; set aside. Chop corned beef; set aside.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to a 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Spread salad dressing evenly over crust. Sprinkle sauerkraut and corned beef over dressing. Top with Swiss cheese. If desired, cut dill pickle spears into thin spears and use to garnish top of pizza.
Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.