Mix the flour, yeast and salt in a large bowl. Add the water and mix well using a wooden spoon until everything is combined.

Cover with cling film and let it rise until it doubles in size - roughly 2 to 3 hours depending on how warm the spot is, make sure you keep an eye on it!

Preheat the oven to 230°C, and make sure to include your pot or pan of choice in there to warm up as well.

Now to shape the dough: sprinkle some flour on the work surface and move the dough from the bowl, then sprinkle it with some extra flour.

Shape it with your hands to create a round, folding inwards to the middle of the dough, then flip it on some baking paper and shape further if needed. The less you work it, the better the result here.

Once the pot is hot enough, remove it from the oven and use the paper to place the dough into it, then place a lid or aluminium foil over and bake for 30 minutes covered.

After the 30 minutes are up, remove the lid or foil and bake for a further 10 minutes, or until golden and crispy.

Let it cool completely on a rack before slicing - but a good 10 minutes could do, if you can't wait.