In large bowl, mix warm water, yeast and sugar by hand to activate. Add flour, salt and combine until dough forms.

Knead dough on floured surface for 10 minutes. Cover with damp towel, let rise for 2 hours.

Divide dough in half, shape into balls and place in lightly oiled, airtight container. Rest for 12–24 hours.

Preheat pizza oven to 600–700 degrees F or convection oven to 500°F. Use pizza stone if available.

Heat olive oil and butter in skillet over medium-high heat. Sauté mushrooms with salt and pepper for 2–3 minutes. Set aside.

Shape dough balls into 8-inch crusts. Add mushrooms, pinch of salt and drizzle olive oil. Bake until edges are golden and bottom is crispy.

Top with pickled shallots, parsley and Parmesan.