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1
Mix the lukewarm water, yeast, and salt in the container. Add the flour and stir until blended.
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2
Cover the container with plastic wrap or a loose-fitting lid, and allow the dough to rise in a warm place until doubled.
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3
After it is doubled, refrigerate the dough for up to 14 days, making sure the lid is not completely air-tight.
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4
On baking day, sprinkle the dough with flour, and cut off a one pound section (about the size of a grapefruit.)
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5
Form the dough into a ball by rolling the edges under, turning the dough a quarter turn each time, until the dough is smooth.
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6
Let the dough rest for 40 minutes on a pizza peel sprinkled with cornmeal.
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7
Slash the top of the loaf three or four times using a sharp knife just before baking.
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8
20 minutes before baking, place the pizza stone on the middle rack, the metal pan on the bottom rack, and then preheat the oven to 450 degrees.
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9
Use the pizza peel to slide the bread onto the pizza stone. Immediately add 1 cup hot water to the metal pan, then shut the oven door. (This steam gives the bread a wonderfully crisp crust.)
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10
Bake for about 30 minutes, or until the crust is a deep golden brown.
