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1
Mix the yeast and salt with the water in a 5 qt bowl or a lidded (not airtight) food storage container.
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2
Mix in the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor [with dough attachment], Danish dough whisk, or a heavy duty stand mixer [with dough hook].
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3
If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.
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4
Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
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5
The dough can be used after initial rise though 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 or divide into 4 1-lb portions and freeze in an airtight container for no more than 3 weeks.
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7
Thaw 24 hours before usage.
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8
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb piece (grapefruit sized).
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9
Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
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10
Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.
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11
Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack.
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12
Place an empty metal broiler pan on any other shelf that will not interfere with the baking.
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13
Sprinkle the loaf liberally with flour and slash a cross, scallop or tic-tac-toe pattern into the top of the bread, using a serrated bread knife.
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14
Slide the loaf directly onto the hot stone.
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15
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
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16
Bake for about 35 minutes, or until deeply browned and firm.
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17
Allow to cool before slicing and eating.
