All Peperoni, too spicy for weak stomach of mine, but salami goes real good with mushrooms. Those oyster mushrooms were OK, but won't use them on pizza again. They are chewy and probably best with seafood dishes.
I got crimini mushrooms and I see what they are like with salami or ham on a pizza.
I also was going with the thicker crust which I'll still do, but a slightly different process. Instead of a rise in the bowl, punch down & rest, then rise second time and then place topping I'll do this different. I'll omit the second rising all together as the recipe says that came with the pizza stone. This will be more dense and a bit different, but still the amount of mass of the dough will be the same (fairly thick crust).
MT
Pizza stones are a way to have a preheated surface with a lot of heat transfer capability. Heck there is no pan, just goes on the stone with either corn meal or rice flour to keep from sticking. I like rice flour best, and these are not prone to burning like regular wheat flour that will not work well.
