Thin crust pizza with wild mushrooms and black garlic squid ink salami

So my wife is starting to get the 'Pizza again? Really?' look in her eye, so I may wait a few days for the next experiment :)

This is still a grocery store dough ball rolled out to 2-3mm, but I replaced the store jar with homemade no-cook sauce. The salami is homemade, as is the shredded gruyere. Mozz balls from the store, basil from the garden. The wild mushrooms were a mix of Blue Oyster, Lion's Mane and Chestnut mushrooms, cooked way down in olive oil until they gave up most of their moisture, but hadn't started to get crispy. 

I upped the bottom temp to 750F, and left the top at 650F. This seems to be the perfect spot for the crust I'm looking for. I started the cook without the salami on it. After 3 mins, I pulled it out, rotated, and added the salami. After two more minutes, the crust edges were starting to brown really well. I toggled the power on/off and set it to max temp 800F on both burners. Another 45 seconds or so for the top to finish and done. 

Surprising nobody, the sauce was way way better. I prefer the pepperoni to the salami, but the mushrooms were on point. I'm calling this one dialed in as far as temps and dough thickness.