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 and all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough 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 to ensure the stone is thoroughly heated.
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 large piece of parchment paper and cover it with a kitchen towel. Let it rest for 30 minutes.
Carefully transfer the dough along with the parchment paper onto the preheated pizza stone in the oven.
Bake for 30 minutes with the oven door closed. Then remove the kitchen towel and 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 transfer it to a wire rack. Let it cool completely before slicing.