Homemade Pizza Night, Round 2

Last week, I wasn't super happy with how the crust turned out.  This week, I let the dough rise for an hour, before I put it in the fridge over night, then let it warm up for a couple hours, before we put it in the oven.  I also put a little less salt in the dough.  This time around, the dough was much more fluffy, and looked perfect.

The problem we ran into this week was... I think the mushrooms released a ton of moisture, so the pizza was soupy on top when we pulled it out of the oven.  So the dough under the toppings was a little soggy.  I think we need a pizza stone to pull moisture out of the dough while it's cooking, to get a crisper crust under the toppings.  Also, we might try canned mushrooms, instead of fresh mushrooms.