What You Need

• 3 cups all purpose flour
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• Flour as needed (about 1/4 - 3/4 cups)
• Olive oil

1.  In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2.  Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3.  Use just enough flour to keep the dough from sticking (fingers or surface) and gently shape the dough into a ball. Next, generously coat a cotton towel (not terry cloth) with flour and put the dough seam side down on the towel. Cover the top with oil, put plastic wrap over top and then cover with a warm towel. Let the dough rise for about 2 hours -- or until it has doubled in size.

4.  A 1/2 hr before the dough is ready, heat your oven to 425-450 degrees and put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from oven and place the dough inside. Shake the pan once or twice if the dough is unevenly distributed. Cover the pot with the lid and bake 30 minutes, then remove the lid and bake another 15-20 minutes. The crust will be brown. Cool on a rack.