In food processor, mix flour, sugar yeast.

With processor running, add water through feed tube and process 30 seconds-1 minute.

Let sit 10 mins.

Add oil and salt and process 30 seconds to 1 minute.

Roll out on lightly oiled counter and form a tight ball.

Place in lightly oiled bowl and cover with plastic wrap.

Park in fridge 48 hours up to 3 days.

When ready to make the pizza, preheat oven to 500 degrees with a stone on the rack. The rack should be in the second highest position.

Cut a parchment circle the size of your stone and lightly flour it.

Cut dough into 2 equal parts for two crusts,

Lay one crust on parchment and use a rolling pin to make a 13 inch circle.

Dock the bottom and brush on 1 T. olive oil (mixed with a little parmesan cheese and a sprinkle of kosher salt)

Bake 4 minutes and use a peel to help you remove parchment. Continue baking an additional 6 mins.

Remove crust, top with Pesto and/or spinach artichoke, shrimp (if desired) and mozzarella cheese.

Bake another 9-10 mins until hot and cheese is melted.

Garnish with chopped chives, olive oil and parmesan cheese.