In a large mixing bowl, combine the flour, instant yeast, and salt.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles and the dough has doubled in size.
Place a pizza stone on the middle rack of your oven and preheat the oven to 450°F (230°C) for at least 30 minutes.
Generously flour a clean work surface and turn the dough out onto it. With floured hands, gently fold the dough over itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam side down on a piece of parchment paper and cover it loosely with a kitchen towel. Let it rest for 30 minutes while the oven finishes heating.
Carefully transfer the dough with the parchment paper onto the hot pizza stone.
Bake for 30 minutes, then remove the parchment paper and bake for an additional 15 minutes until the crust is deep golden brown and crisp.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.