Position an oven rack in the upper third of your oven (4 to 5 inches from the top). Preheat the oven to 500°F (or as high as your oven will go). If using a pizza stone, place it in the oven as it preheats.

In a large skillet, heat the oil over medium heat. Add the mushrooms and salt. Sauté until the mushrooms soften, about 3 minutes.

Stir in the garlic and thyme. Cook, stirring often, until the garlic is ultra fragrant and looking a little toasty, 1-2 minutes more. Remove from the heat.

On a lightly floured work surface, roll the dough into a 12-inch circle. If it shrinks back, let it rest for several minutes, then try again.

If cooking on a pizza stone: set a sheet of broiler-safe parchment paper placed on the back of a flat baking sheet (this is what I do) and transfer the dough to it (or transfer to a cornmeal-dusted pizza peel). If you do not have a pizza stone, lightly dust a regular baking sheet with flour or cornmeal, then place the shaped dough directly in the center.

Carefully transfer the pizza to the stone, either with the peel or by sliding the sheet of parchment with the pizza on it directly onto the stone. (If using a baking sheet instead of a stone, simply place the pizza into the oven.) Bake for 8 to 10 minutes, until the crust is golden and slightly blistered, rotating 180 degrees halfway through. Transfer to a cutting board. Let cool a few minutes, then slice and enjoy.