Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy.

Cover with cling wrap or a plate and leave on counter for 2 – 3 hours until it doubles in volume.

If desired, refrigerate for up to 3 days for flavor development.

Preheat oven to 230°C/450°F, placing a dutch oven (26cm/10" or larger) inside with the lid on for 30 minutes prior to baking.

Sprinkle work surface with 1 tbsp flour and scrape dough out of bowl. Sprinkle the top with 1/2 tbsp flour and fold sides inwards to form a rough shape.

Slide a large piece of parchment paper next to the dough, then flip the dough onto the paper seam side down. Shape into a roundish shape as desired.

Remove piping hot dutch oven from the oven and use the parchment to place the dough into the pot. Cover with the lid.

Bake covered for 30 minutes, then uncover and bake for an additional 12 minutes until deep golden and crispy.

Cool on a rack for 10 minutes before slicing.