I use a pizza stone, which I preheat for about an hour at 500 degrees. I roll out the crust in between 2 sheets of parchment, lightly oiled (it makes a difference). I reduce the oven temp to 450 or 475 before putting in the pizza, I use a peel and slide the pizza with the bottom piece of parchment, I set a timer for 3 minutes and then gently slide the peel just a little under the pizza and use a gloved hand to slide off the parchment. This might sound involved but it's not. The pizza continues to bake directly on the stone with no dusting flour or cornmeal. It will not stick to the stone at this point. If I'm using mushrooms I always sauté them first to remove the excess water (there is plenty in mushrooms) and concentrate the flavor (even with canned mushrooms). I always pre cook the sausage to reduce the grease and excess moisture.
Aaron, to reduce the Boboli effect, reduce the yeast, by a lot. The reduced yeast works but it needs more time, so make the dough early in the day or earlier.
