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1
Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food storage container.
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2
Mix in the remaining dry ingredients without kneading, usings a spoon, a Danish dough whisk, a 14 cup capacity food processor with dough attachment or a heavy-duty stand mixer with dough hook.
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3
If not using a mixer, you may need to use wet hands to incorporate the last bit of the flour.
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4
Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
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5
The dough can be used immediately after the initial rise, however it is easier to handle when cold.
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6
Refrigerate in a lidded (not airtight) container and use over the next 14 days.
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7
You can also divide the dough into 4 1-lb portions and freeze in an airtight container for up to three weeks.
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8
Thaw 24 hours before use.
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9
On baking day, dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb).
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10
Dust with more flour and quickly shape into a ball by stretching the surface of dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
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11
Allow to rest and rise on cornmeal-dusted pizza peel for 40 minutes.
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12
Twenty minutes before baking time, preheat oven to 450 degrees F, with a baking stone placed on the middle rack.
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13
Place a cast iron skillet or empty metal broiler tray on the bottom rack.
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14
Sprinkle loaf liberally with flour and slash a cross, scallop design or tic-tac-toe design on the top using a serrated bread knife.
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15
Slide loaf directly onto the hot stone.
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16
Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
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17
Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
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18
Remove from oven and cool on wire rack.
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19
Allow to cool before slicing.
