In a large bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy. Add the flour, olive oil, and salt. Mix until the dough starts to come together.

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until doubled in size.

In a small saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Stir in lemon juice, zest, and red pepper flakes. Remove from heat and set aside.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven as it heats up.

Punch down the risen dough and divide it in half. Roll out one half on a floured surface to your desired thickness and transfer it to a pizza peel or baking sheet.

Spread half of the garlic butter sauce evenly over the rolled-out dough. Sprinkle with mozzarella cheese, then arrange shrimp evenly over the top. Finish with Parmesan cheese.

Transfer the pizza to the preheated oven or onto the pizza stone. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and starting to brown.

Remove the pizza from the oven and sprinkle with fresh parsley and additional lemon zest if desired.

Allow the pizza to cool slightly before slicing into wedges. Serve warm with a fresh salad on the side.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or toaster oven for the best results.