- In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. The dough must form a sort of unfinished ball, wet and sticky but in no way liquid. If so, add just a little bit more of flour. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
- In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot inside, until you reach the desired temperature, or ideally for 30 minutes.*
- Once the oven is hot, remove the covered pot, and carefully line with parchment paper. Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it’s normal, just let it be). Sprinkle some flour on top, and place in the oven with the lid on for 30-40 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool.
*If you really have no time, I sometimes skip this part and it works too. Just remember that it’s better if you follow this step but you don’t necessarily have to.