In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to mix evenly.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not knead.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 8 to 10 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
About 30 minutes before baking, place your pizza stone on the middle rack of the oven and preheat the oven to 450°F (232°C). Allow the stone to heat for at least 30 minutes.
Lightly flour a clean work surface and turn the dough out onto it. With floured hands, gently shape the dough into a round loaf by folding the edges toward the center. Do not knead or press out the air.
Place a large piece of parchment paper dusted with cornmeal or flour on a pizza peel or the back of a baking sheet. Transfer the shaped dough onto the parchment paper.
Carefully slide the dough with the parchment paper onto the hot pizza stone in the oven.
Bake for 30 minutes, then remove the parchment paper carefully (if desired) and bake for an additional 15 minutes to develop a deeper crust color.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.