White pizza with mushrooms

While pies aren't my favourite, but I do like the bubbles and crispy crust..

This is a 2-day cold fermented dough. Robin Hood Best for Bread flour, 60% hydration, 1.5% salt, 1% sugar and 0.4% IDY. This was a 490g dough ball stretched to 16". Topped with just olive oil and thinly sliced garlic, mozzarella, and mushrooms. Cooked for 4 1/2 minutes on a ca. 615 F stone (preheated for 90 minutes). Broiler was on for most of the bake. Finished with green onion.