In a small bowl, combine warm water and yeast; let sit for 5 minutes until frothy.

In a large bowl, mix flour and salt. Add the yeast mixture and olive oil; stir into a shaggy dough.

Knead the dough on a floured surface for about 7 minutes until smooth.

Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).

Punch down the dough, transfer to an oiled baking sheet, stretch to about ½ inch thick, and dimple the surface.

Preheat oven to 425°F, brush with olive oil, sprinkle with garlic and Parmesan, then bake for about 25 minutes until golden brown.