I generally do a white pizza, no sauce. Use the dough recipe I gave you but I usually substitute one cup of whole wheat flour for unbleached white all-purpose flour. Make the dough and proof 1.5 hours. Cut into two pieces and shape back in a ball and let it rest 15-20 minutes.
Roll out to fit baking pans. The whole wheat flour allows for more elasticity and a thinner and healthier dough.
I try to find whole milk mozzarella. For most dishes I prefer absolutely fresh mozz in water but on pizza it just waters everything down. So today I got about 3/4 lb of Cappiello mozz that I put in the freezer for 20 minutes and will shred in the food processor momentarily after I freeze the blade (going to freeze the blade and bowl of the processor).
Two bell peppers, today I used one red and one yellow. One container mushrooms, button or cremini, cleaned and sliced. I saute both separately, the peppers until they’re nearly soft and the mushrooms until they give up all their liquid.
One stick of pepperoni, thinly sliced. Parmigiano Reggiano to top.
To assemble place thin crust on two cookie sheets that are smaller than half-sheet pans or you can free-form your own crust. If on a sheet pan use knife or pizza cutter to trim overhanging dough. Brush with olive oil. Add all toppings and top with mozz and parmesan.
Bake 10 minutes in 450 degree oven. Slice and serve after sitting for 2-3 minutes.
Enjoy your pizza, which I’m going to do in about 15 minutes. Cheers! Dee
Cooking with Dee 
I’d use the unbleached white AP flour for your bench flour (for your board or counter surface).