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3 cups all purpose or bread flour
1/4 tsp instant yeast
1 1/4 tsp salt
corn meal
In large bowl combine flour,yeast,and salt.Add 1 5/8 cup water and stir till blended. Dough will be sticky. Cover with plastic wrap and let rest 12 hours at room temperature. Place dough on floured surface,fold once or twice, and let rest 15 minutes. Gently shape dough into ball. Coat a cotton towel with corn meal and put dough on seam side down and dust with more cornmeal. Cover with towel and let rise 2 hours. 1/2 hour BEFORE dough is ready, heat 6-8 quart pot and lid at 450 degrees. Turn dough into pot-shake to evenly distribute. Cover and bake 30 minutes. Mine is always done at this time but you can uncover at this point if not brown and bake another 15 minutes.
Recipe from Gina Pummill