Make the dough: In a large mixing bowl, mix together the warm water, oil, and yeast. Let sit for 5 minutes.
After 5 minutes, add 1 cup flour, sugar, and salt. With the paddle attachment on a stand mixer or a regular hand mixer, beat until everything is combined (the dough will be wet and loose).
Gradually add enough of the remaining 2 1/2 cups flour and beat until the dough is slightly sticky and elastic. If it's still too sticky, add up to an additional 1/4 cup flour.
If using a stand mixer, switch to a dough hook attachment and knead for 4-6 minutes or until the dough pulls away from the sides of the bowl. If not using a stand mixer, knead the dough on a floured surface for 5-7 minutes.
Place the dough in a lightly-oiled bowl and cover with a towel. Let the dough rise in a draft-free warm area until doubled in size, about 60-90 minutes.
Punch down the dough. With floured hands split the dough into 2 equal pieces. (You can refrigerate or freeze the second dough ball for future use - see notes below.)
Preheat oven to 450°F.
Place pizza dough in the center of a 10-inch cast iron skillet. Gently stretch the dough until it covers the bottom of the pan.
Make the sauce (topping): In a large skillet, heat the oil and butter. Once melted and hot, add the garlic and cook 1 minute. Add the wine/broth and cook until reduced by half, about 2-3 minutes. Stir in lemon juice and salt.
Generously brush about half of the sauce over the pizza crust. Sprinkle with mozzarella. Add the raw shrimp on top, brushing with remaining sauce.
Bake 15-18 minutes or until crust is golden brown and cheese is melted. Garnish with parsley before serving.