In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 hours, or overnight, until it has doubled in size and is bubbly on the surface.
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.
While the oven is heating, lightly flour a clean work surface and gently scrape the dough onto it.
With floured hands, shape the dough into a rough ball by folding the edges toward the center. Do not knead the dough.
Place the dough seam side down on a large piece of parchment paper and cover it loosely with a kitchen towel. Let it rest for 30 minutes.
Using oven mitts, carefully transfer the dough on 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 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 to cool completely before slicing.