Whisk the flour with the instant yeast and salt in the bowl of a standing mixer.
Using the paddle attachment, mix in the olive oil and 1 1/2 cup of ice water. Mix on low until the liquid is absorbed. Switch to a dough hook, and mix on medium for at least 5 minutes. The dough should stick to the bottom of the bowl. If it completely clears the bottom, add a little more water. No dough should stick to the sides of the bowl. The dough should be smooth, elastic and slightly sticky (more than just tacky to the touch).
Mist a sheet pan with oil, and set it aside. I have a quarter sheet pan I use for this, because it fits well into my refrigerator. But a half sheet pan works fine. Lightly flour a work surface, such as a countertop.
Use a flexible dough scraper to transfer the dough from the bowl to the floured work surface. Knead a few times, and divide the dough into 6 equal pieces. To do this, I weigh the dough, and then weigh out 6 equal pieces. I slice them away from the dough using the bench scraper. A knife or your fingers work fine for this too.
Roll each dough piece into a ball with your hands, and place them on the oiled sheet pan. Spray or rub the surfaces of the dough rounds with oil. Completely cover with plastic, and slide into the refrigerator for at least over night, and up to 3 days.
Remove the dough from the refrigerator and allow to rest on the counter at room temperature for 2 hours.
Lightly oil another sheet pan. Lightly flour a work surface, such as a countertop. Remove one dough round from the original sheet pan, and re-cover the rest. Sprinkle the dough lightly with flour, and your hands. Press the dough round down into a disk about 5" in diameter. Place it on the newly oiled sheet pan. Repeat with the rest of the dough rounds. You'll need 2 sheet pans to accommodate all 6 disks. Lightly oil the tops of the disks, and cover with plastic.
Let rise for 2 hours on the counter. Place a baking stone on the middle rack of the oven, and preheat the oven to 500˚F.
Spill 1 cup of flour into a shallow bowl. Generously dust a cutting board with cornmeal. Dip the backs of your hands into the bowl to coat them up past your knuckles.
Lift one dough round from the sheet pan, a re-cover the rest. Drape the dough over your knuckles to begin to stretch it. Continue to gently move the disk around on your knuckles until it reaches around 9" in diameter. The middle will stretch out first. It's important to begin to move your knuckles out to the edges as you move it around. It may take you the first couple pizzas to get it down. But once you do, this step will take about 1 minute.
Place the pizza dough back down on the cutting board, and stretch out the edges a bit, if the dough is uneven in thickness. The pizzas bake up best when the thickness is fairly similar across the dough. If the dough is too thin in some places, that area will bake faster, and potentially burn, since the oven is so hot.
Mince 3 cloves of pan-roasted garlic (recipe below). Baste the dough round with olive oil, and sprinkle with the garlic, dried red pepper flakes, oregano, salt and pepper. Make sure the dough slides easily on the cutting board, and slide it onto the baking stone.
Bake for 5 - 8 minutes, depending on how thick the dough is, and how deeply browned you like your pizza flatbread. Repeat with the other disks.