Pizza dough:

1. Pour water and milk into the mixer bowl, equipped with a dough hook. Dissolve salt, sugar, and yeast.

2. Gradually add flour, then knead for about 10 minutes, until you have a smooth and homogeneous dough ball.

3. Divide the dough into two equal parts and shape each into a ball.

4. Place the dough balls onto a lightly floured surface.

5. Cover with a clean towel and let it rest in a dry, temperate place, away from drafts, for 6 hours.

6. Once the rising time has elapsed, on a lightly floured surface, roll out the dough and transfer it to a pizza pan.

Pesto bechamel sauce:

7. Melt butter over medium heat in a saucepan. Add flour and whisk for about 1 minute.

8. Add milk, continually whisking with a whisk, and continue cooking until the sauce thickens and becomes creamy.

9. Remove from heat, add pesto. Season with salt and pepper if necessary. Cover the saucepan with plastic wrap and let it cool on the counter.

Cooking:

10. Preheat the oven to 450°F. Spread half of the bechamel sauce over each pizza dough.

11. Top with shrimp, then sprinkle with mozzarellissima to taste, and bake for 15 to 20 minutes.