In a mixing bowl, place the flour, yeast and salt; mix to combine thoroughly. Make a well in the middle and add the water. Using a spatula, slowly add the flour to the water until blended. The dough will be sticky and shaggy (Don't Over Mix). Cover it with plastic wrap and let it rest in a room temperature for 12 hours to 18 hours (preferred).
The dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and place the dough on it. Sprinkle a little flour on top and gently fold over itself once or twice as you shape it round (don't aim for a perfect round circle). *See note 2.1 - 2.3
Cut a parchment paper wide enough and slid into the dough, seam side down. Cover with plastic wrap and let rest for 30 minutes. *See note 3.1
when the dough is ready, place the heavy-duty covered pot in the oven and heat to 450°F for 20 minutes. Transfer the dough to the heated dish, cover it with a lid and bake for 30 minutes; uncover and continue baking for another 15-20 minutes or when the top is beautifully browned. Cool in the rack.