In a sizable mixing bowl, stir together the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and yeast.
Add water and mix using a wooden spoon or your hand, until you achieve a wet and sticky dough, about 30 seconds.
Securely cover the bowl with plastic wrap and let it rest at room temperature. The dough should develop bubbles on the surface, which takes about 18 to 24 hours.
Prepare a 10-inch cast iron skillet by lightly oiling it or applying nonstick spray, then dust with cornmeal.
On a surface dusted lightly with flour, gently form the dough into a round shape.
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