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Describe your perfect pizza.

With your favorite pizza dough, roll out a crust the way a samurai sword is made: fold over and re-roll several times. Trim off the edges under a large plate and prick well to prevent bubbling in the oven. Paint the crust (yes, use a brush) with your favorite thick pizza sauce, clear out to the edge. Add a mixture of 70% crumbled mozzarella and 30% crumbled cheddar cheeses, leaving about 3/4" of the edge uncovered.

Cover the pizza with Hormel dry Italian salami, edges touching. Cover the edges with Hormel pepperoni so that no cheese is visible. Mix ground beef with burgundy wine, onions, salt & pepper, and dot the pizza with chunks of meat. Mix ground sausage with sauterne wine and caraway seeds and distribute liberally among the beef chunks.

Add abundant halved black olives, all facing cut-side down. Add many mushrooms. If desired, add freshly-diced green pepper and onions.

Bake in an oven as hot as you can make it, directly on a pre-heated pizza stone. 800 degrees is optimal, if you have a pizza oven. :P

Without their proprietary sauce recipe, this as close as you can come to the legendary "Ratskeller Special," signature pizza of the now-vanished "dër Ratskeller Pizza Shoppe".

One large Rat, please!


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