Preheat oven to 375°F / 190°C. If your pizza dough is in the refrigerator, take it out while the oven heats so that it comes to room temperature.
Set out two sheet pans. (Do not oil / grease the pans.)
Combine herbs and salt in a small bowl.
Dust a work surface with flour.
Divide dough in half and, working with first portion, roll dough out to about 1/4 inch thickness.
Fill the dough with half the parmesan and half the herb mixture. Fold one half of the dough over on top the other half to enclose the fillings. Roll the dough out again to 1/4 inch thickness to tightly press the filings into the dough.
Use a pizza cutter to slice the dough into thin strips (the thinner you slice them the faster they will turn crisp in the oven).
Stretch the dough strips out on the ungreased sheet pan, twisting them up as you go. Line them up, leaving about 1 inch of space between them. (Note: These should be fairly thin in order to get crisp, so stretch them out quite a bit as you place them on the pan. If the dough has a tendency to spring back after you’ve twisted it, firmly press the ends into the sheet pan so that they stick.)
When one sheet pan is full of breadsticks, brush the tops with olive oil. Transfer immediately to the heated oven while you prepare the second round of dough.
Bake breadsticks until golden brown and crisp, 15 to 25 minutes. (Note: the baking time will vary widely depending on how thick your breadsticks are, but just keep an eye on them as they bake and remove them when they are deep golden brown. You can also take one out and let it cool slightly to see if it is crisp.)
Sprinkle breadsticks with some extra parmesan cheese as soon as they come out of the oven.
Allow to cool completely before serving.
Store in an airtight container at room temperature for up to 2 days.