I used Pain la Ancienne formula for the dough ( a simple overnight retarded flour, water, yeast, salt dough), baked in a 550F oven for 8-9 minutes on tiles.
A 'Mikey special', this one is ( in order of construction), crushed tomatoes, italian spices, fresh garlic, mozarella cheese, gorgonzola cheese, feta cheese, 3 types of olives ( oil cured, green, and black), mushrooms, red onions, and some more mozzarella to hold it all together. This was great, sometimes my specials are a bit wet and thick but this one came out just perfect since I used a restraint with the amount of each ingredient for a change.
Nothing special here, just crushed tomatoes, italian spices, garlic powder, mozzarella, romano, parmesan. So good though :-)
Mike in New Jersey