In a large bowl, combine warm water and yeast. Stir until dissolved, then let it sit for 5 minutes until foamy. Add olive oil and salt to the yeast mixture. Gradually add flour and stir until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 45 minutes or until doubled in size.

In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in parmesan cheese until melted and combined. Remove from heat and set aside.

Preheat your oven to 475°F. If using a pizza stone or baking sheet, place it in the oven to heat up.

Punch down the risen dough and transfer it to a floured surface. Roll it out into a 12-inch circle, about 1/4 inch thick.

Place the rolled-out dough on a piece of parchment paper. Spread the garlic butter sauce evenly over the surface, leaving a 1/2-inch border. Sprinkle with additional parmesan cheese.

Scatter chopped fresh basil and oregano over the pizza. Gently slide the parchment paper with the pizza onto the preheated baking sheet or stone.

Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.

Remove the pizza from the oven and let it cool for a few minutes. Slice into 8 pieces and serve hot.

Wrap any leftover slices in aluminum foil and store in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes before serving.