Combine warm water (about 105–110°F / 40–43°C) with sugar in a small bowl. Sprinkle yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

In a large bowl, combine flour and salt. Make a well and add the activated yeast mixture and olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook 4–6 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours. For more flavor, refrigerate covered for up to 24 hours and bring back to room temperature before using.

When ready, punch down the dough, shape into a ball, and let rest 10 minutes. Then stretch or roll into a 12–14" round on a floured surface or pizza peel dusted with semolina/cornmeal.

Tomato Sauce

Heat olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, do not brown.

Add crushed tomatoes, dried oregano, salt, black pepper, and optional sugar. Stir, bring to a gentle simmer, and cook 8–10 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Seafood Topping (prepare while oven heats)

Preheat oven (with pizza stone if available) to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475–500°F and lightly oil the sheet.

In a medium skillet, melt butter over medium heat. Add minced garlic and cook 20–30 seconds until fragrant.

Add shrimp to the skillet, season with 0.5 tsp salt, 0.25 tsp black pepper, and red pepper flakes if using. Sauté shrimp 1.5–2 minutes per side until just pink and opaque. Remove shrimp to a plate (they will finish cooking briefly in the oven).

Add the lump crab meat to the skillet and gently warm it with lemon zest and lemon juice for 30–45 seconds—avoid breaking up the lumps. Season lightly with a pinch of salt and the chopped parsley. Remove from heat.

Assemble & Bake

Spread a thin, even layer (about 3/4 cup) of the tomato sauce over the stretched dough, leaving a 3/4–1" rim for the crust.

Distribute torn or sliced fresh mozzarella evenly over the sauce, reserving a few pieces to place after the seafood if you prefer melted-but-visible cheese.

Arrange the sautéed shrimp evenly across the pizza, then gently place spoonfuls of lump crab meat between the shrimp pieces. Drizzle any remaining butter/juices from the skillet lightly over the toppings.

Sprinkle the grated Parmesan evenly if using, and drizzle 1 tsp olive oil over the crust edge.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is melted and bubbly. Watch closely; seafood cooks quickly and should be just set.

If desired, broil 30–60 seconds at the end to achieve extra browning—watch carefully to avoid burning.

Remove pizza from oven. Scatter fresh basil leaves over the top and finish with a light sprinkle of chopped parsley if desired. Let rest 2–3 minutes, slice, and serve.