I made a double batch of bread dough yesterday – baked three baguettes and saved the other half of the dough to make a pizza for tonight’s dinner. A mushroom pizza.
New York style. Thin crust in the middle with a slightly thicker outside crust. 
I love a pizza crust made from dough that has had anywhere from a 24 to a 48 hour rise.
thibeaultstable.com 
You and J..I tell ya:) My fave pizza makers~
Wow…that looks delicious…You are making me crave pizza!L~xo
Do you deliver? These look better than anything we have at our local parlor!!
That is a good looking pizza! i love that you used so many mushrooms!