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Prep ingredients: Preheat oven to 500℉ with a rack in the lower third. Let dough come to room temperature. Finely chop 1 tablespoon garlic. Finely chop parsley leaves, discarding stems. Reserve 2 tablespoons of the clam juice before draining clams.
Make garlic oil: In a small microwave-safe bowl, combine garlic, crushed red pepper, 1 teaspoon oregano, and 2 tablespoons oil. Microwave until garlic is bubbling and fragrant, 30–60 seconds. Stir in reserved clam juice and set aside.
Stretch pizza: Lightly oil a rimmed baking sheet. On a floured work surface, roll or stretch pizza dough into a 12-inch circle. If dough springs back, cover and let sit 5–10 minutes to relax before rolling again.
Top pizza: Dust off extra flour from dough; transfer to prepared baking sheet. Spread garlic oil mixture in an even layer over surface of dough, leaving a ½-inch border. Evenly sprinkle clams over the top. Finely grate half of the Parmesan over clams. Season lightly with salt and pepper.
Bake pizza: Bake pizza on lower rack until crust is browned and crisp, rotating baking sheet halfway through baking, 15–20 minutes.
Finish & serve: Transfer pizza to a cutting board. Sprinkle with parsley and grate over remaining Parmesan and 1 teaspoon lemon zest. Cut lemon into wedges and serve alongside pizza for squeezing. Cut pizza into wedges and serve. Enjoy!