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Place the oven rack as close to the bottom as possible. Place the pizza steel on the rack and preheat to 550°F for at least an hour.
Lightly sauté the onion in a little (1 – 2 tsp) of Olive Oil until it’s slightly softened.
Boil the mushrooms in about ¼" of water in a wide pan, until they have released most of their moisture and browned slightly. Then toss with a little olive oil.
Sprinkle corn meal on the pizza peel (be generous).
Flatten the dough by poking it down gently with your fingers more towards the edge than the center. It should be roughly a 'flying saucer' shape. Then gently stretch it out and lay it on the pizza paddle.
Add a layer of Mozzarella and a half-dozen blobs of sauce.
Toss some red-pepper strips, a lot of mushrooms, and some onions on the top.
Sprinkle on some sausage. Break the chunks apart with your fingers before you add them.
Grate fresh Parmigiano Reggiano over the top, lay down a dozen or so Basil leaves and drizzle with a little bit of Extra Virgin Olive Oil.
Slide into oven on hot steel and bake until the top is browned and the bottom is crispy.