Watch video for shaping and baking tips.
Prepare a pizza peel with a sheet of parchment paper or corn meal.
Sprinkle the surface of the dough with flour. Pull and cut off about a 1-pound (grapefruit-size) piece of dough. Cover the remaining dough and refrigerate for baking loaves within 14 days.
Dust dough and counter with flour to prevent sticking, shape into a smooth ball with your hands by gently stretching the surface of the dough around to the bottom, rotating the dough as you go. Shaping should take no more than 20 to 40 seconds.
Place dough on lightly dusted parchment paper or prepared pizza peel, cover loosely and allow to rest 60 minutes. Loaf may not rise much during this time.
Preheat a pizza stone near the center of oven to 450º F. Place a metal broiler pan on bottom oven rack.
When the dough has rested for 60 minutes, dust the top liberally with flour, then use a serrated knife or bread lame to score a 1/2-inch-deep slash across top of loaf.
Slide the loaf off the peel and onto the preheated baking stone. Pour 1 cup hot water into broiler tray and close oven door.
Bake about 35 minutes, or until crust is richly browned and firm to touch. Allow to cool completely before slicing.