3 1/2 cups all-purpose flour + more for dusting

In a large mixing bowl or mixer add the flour, salt and yeast.

Use a spatula or paddle attachment and mix to combine well.

Cover the bowl with plastic wrap loosely and a towel.

Allow the dough to rise at room temperature for 2 to 3 hours.

Sprinkle some flour on kitchen counter and dump the dough on it.

Flour your hands to help it out of the bowl.

With floured hands fold the dough onto itself forming it into a ball.

Do not knead it or handle it anymore than necessary.

Use a sharp knife and lightly carve an X on the top of the loaf.

Place the dough on a lightly floured pizza peel.

Preheat oven to 450 degrees with pizza stone inside for 35 minutes.

Fill an oven proof bowl with 2 inches of water an place it on bottom rack.

This will create the steam that will cause the crust to become crispy.

Once the oven is ready, sprinkle the pizza stone with some corn meal.

Slide bread loaf onto pizza stone.

Bake bread for 35-45 minutes.

Place bread on wire rack and allow to cool before slicing.