3⅓ cups (430g) all-purpose or bread flour, plus more for dusting
¼ tsp instant yeast
2 tsp kosher salt
Cornmeal, as needed
Recipe
In a large bowl, combine flour, yeast, and salt. Add 1½ cups plus 2 tbsp (390ml) water and stir until blended — dough will be shaggy and sticky. Cover with plastic wrap. Rest at room temperature (about 70°F) for at least 12 hours, preferably 18.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface, place dough on it, sprinkle with flour, and fold over once or twice. Cover loosely with plastic and rest 15 minutes.
Using just enough flour to keep dough from sticking, shape gently into a ball. Generously coat a cotton towel with flour or cornmeal; place dough seam-side down and dust with more flour/cornmeal. Cover with another towel and let rise 2 hours. Dough is ready when more than doubled and not springy when poked.
At least 30 minutes before dough is ready, heat oven to 450°F with a 6–8 quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) inside.
Carefully remove the pot. Slide your hand under the towel and flip the dough into the pot, seam-side up. Shake once or twice to distribute. Cover and bake 30 minutes, then remove lid and bake 15–30 more minutes until beautifully browned. Cool on a rack.
