In a large bowl or plastic container, mix yeast and salt into 1 cup of lukewarm water. Stir in flour, mixing until there are no dry patches. Dough will be loose. Here in Denver I added an additional 1 T of water until it reached the consistency I wanted. Cover loosely and let rise at room temperature 2 to 5 hours.

Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Place dough on a cornmeal sprinkled pizza peel OR on a piece of parchment paper and let rest about 40 minutes.

If using the broiler pan method, place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees and heat stone at that temperature for 20 minutes.

OR if using a Dutch oven: Preheat Dutch oven for 20 minutes at 450 degrees on middle rack.

Dust dough with flour. Slash top with a very sharp or serrated knife three times. Slide onto pizza stone and pour 1 cup of hot water into broiler pan and shut oven quickly to trap steam.

OR:  If you used parchment paper, remove the top of the Dutch oven and lift the parchment paper with dough and place into the Dutch oven.  Replace lid.

If dough is on a pizza stone, bake for 30 minutes until well browned, about 30 minutes.

If using a Dutch oven, remove lid after 25 minutes and bake for about an additional 10 minutes until golden brown.