First, preheat your oven to at least 500 degrees, and preheat your pizza stone, if you have one, in it for 30 minutes to an hour. You want to stone thoroughly hot from the inside out... that is what makes that crust in the middle of the pie nicely browned on the bottom.
We use a 14" crust for this, which means you'd need a 14 to 15 oz. dough ball to start. Push it out or toss it to size and flatten it. We don't roll our dough and you shouldn't either. It changes the consistency of the crust and makes it tough.
Add a garlic butter base... real butter matters here, along with real, fresh garlic. Spread across the pizza crust to coat.
Top with seasonal mushrooms. You can use several different varieties to give your pizza a robust taste.
Add our house made fresh mozzarella (or grate your own... always better than what comes from a bag)
Top with a little red rock salt, bake until golden and bubbly, serve hot!