Combine the olive oil, garlic, and crushed red pepper flakes and set aside.
Preheat the oven to 475°F.
Mix the garlic and olive oil together in a small bowl.
Stretch the pizza dough into a roughly 10-inch circle. Transfer the dough to a pizza pan or a pizza peel dusted with cornmeal or semolina flour.
Use a fork to fish as much of the garlic as possible from the oil and scatter it over the dough. Brush about ⅔ of the olive oil evenly over the crust.
Sprinkle with all but about 1 tablespoon of the grated parmesan cheese.
Transfer the crust to the oven (either on a baking sheet or onto a baking steel or stone) and bake until the crust is golden brown the bottom is crisp, about 6-8 minutes with a steel or stone or 10-12 minutes with a pizza pan.
Brush the crust with the remaining garlic oil and sprinkle with the reserved parmesan cheese and minced fresh herbs. Cut into wedges and serve hot, warm, or cold.
This is best the day it is made, but can be reheated in the air fryer or a moderate oven. To reheat in the air fryer, place it in the air fryer basket and reheat at 360ºF for 2 to 3 minutes.
To reheat in the oven, wrap your slices of garlic pizza loosely in foil and place in a cold oven. Preheat the oven to 350ºF. By the time the oven is hot, your pizza will be perfectly reheated.