On Sunday or Monday night I mixed my dough as described here, put it in the fridge and made one pie Tuesday and this pie on Thursday.
I used cremini mushrooms (according to whole foods signage), roasted cauliflower and broccoli, fresh mozarella, provolone and Reggiano Parmigiano. The sauce was a simply a fresh tomato blended with some oregano, drained and refrigerated from the earlier pizza. My ingredients are staged while the oven is preheating to 550F:
This time I set the broiler to High, before shaping and topping the pizza to get the cast iron saturated with heat.
By the time the pizza was shaped and ready, the oven temp read 531. I set it for 550 again and loaded the pie as it came up to temperature. Here is the pie shaped, sauces and cheesed: