In a large mixing bowl, stir together flour, sugar, yeast, salt, ground pepper and spices. Stir in the water and the vegetable oil into the same bowl using a wooden spoon. When the dough has gathered into the center of the bowl and forms a shaggy dough, turn it over onto a lightly floured surface.
Sprinkle minced garlic over the dough and knead it in for about 6-8 minutes, until the dough is smooth with speckles of spices and garlic peeking through. Shape the dough into a ball and let it rise inside a lightly greased bowl, covered for 45 minutes. The dough will be puffy but not necessarily doubled in size.
Punch down the dough and place it on a greased 15 x 10 baking sheet. Pat it into a rectangle that 1/2 inch thick, occupying the entire space of the baking sheet. Cover the dough loosely with a clean kitchen towel and let it rise for 25 minutes. Preheat oven to 425 F.
Make indentions all over the surface of the risen dough by poking it all over with your fingers. Brush the surface with olive oil, then sprinkle the parmesan cheese all over. If desired, sprinkle a little bit of salt too. Bake at 425 F for 12-16 minutes, or until lightly golden. Serve warm.