Roasted Red Pepper, Sausage & Mushroom Pizza Recipe

1 Recipe Pizza Dough
1 Recipe Sauce
2.5 Lb. Freshly Shredded Low Moisture, Whole Milk Mozzarella. I like Galbani.
2 Lb. Sweet Gianelli Italian Sausage Links. Grilled or pan fried to 170°F+, with a little char, broken into rough chunks by hand.
2 Lb. Hot Gianelli Italian Sausage Links. Grilled or pan fried to 170°F+, with a little char, broken into rough chunks by hand.
1 6 oz jar Fire Roasted Red Peppers sliced into 1/2″ x 1″strips if not already cut.
1 Small Red Onion cut in half pole-to-pole, then into roughly 1/2″ x 1″ pieces.
16 oz White Button Mushrooms, stems removed, sliced 1/4″
16 oz Crimini o small Portobello (Baby Bella) Mushrooms, stems removed, sliced 1/4″,
Freshly grated Parmigiano Reggiano cheese
Extra Virgin Olive oil
Fresh basil leaves

Place the oven rack as close to the bottom as possible. Place the pizza steel on the rack and preheat to 550°F for at least an hour.
Lightly sauté the onion in a little (1, 2 tsp) of Olive Oil until it's slightly softened.
Boil the mushrooms in about 1/4" of water in a wide pan, until they have released most of their moisture and browned slightly. Then toss with a "little" olive oil.
Sprinkle corn meal on the pizza peel (be generous).
Flatten the dough by poking it down "gently" with your fingers more towards the edge then the center. It should be roughly a "flying saucer" shape. Then gently stretch it out and lay it on the pizza paddle.
Add a layer of Mozzarella (the cheese goes on first to keep the sauce from making the crust soggy) and a half-dozen blobs of sauce. The sauce spreads out while cooking, so don't use too much or your pizza will be soggy.
Toss some red-pepper strips, a lot of mushrooms and some onions on the top
Sprinkle on some sausage. Break the chunks apart with your fingers before you add them.
Grate fresh Parmigiano Reggiano over the top, lay down a dozen or so Basil leaves and drizzle with a little bit of Extra Virgin Olive Oil.
Slide into oven on hot steel and bake until the top is browned and the bottom is crispy.