In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of instant dry yeast, and 2 teaspoons of sea salt. Stir together until evenly blended, ensuring there are no lumps.

Gradually pour in 1.5 cups of warm water while stirring the mixture. Continue to mix until a shaggy and cohesive dough begins to form, about 2-3 minutes.

Cover the bowl loosely with a kitchen towel or plastic wrap and let the dough rest at room temperature for 2 to 3 hours.

Once risen, lightly flour a clean surface and turn out the dough. Shape it into a round loaf without kneading excessively.

Preheat your oven to 450°F (232°C) while shaping the dough.

Let your shaped loaf rest for an additional 45 minutes before baking.

Score the top of the loaf with a serrated knife to allow steam to escape while it bakes.

Gently slide your dough onto the preheated pizza stone or into the Dutch oven and bake for about 30 minutes.