In a large mixing bowl, measure and combine the all-purpose flour, instant dry yeast, and sea salt. Gradually pour in the warm water, mixing until well incorporated into a shaggy dough.

Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place for 2 to 3 hours, or overnight.

Lightly flour your work surface and transfer the dough onto it. Gently fold the dough to shape it into a round loaf.

Preheat your oven to 450°F while placing a pizza stone or Dutch oven inside to heat.

Dust a pizza peel with flour and place your shaped loaf onto it. Allow it to rest for an additional 45 minutes.

Make a few slits in the top of the loaf with a serrated knife before baking.

Sprinkle semolina flour on the pizza stone and gently slide the loaf onto it, baking for about 30 minutes.

Remove the loaf and transfer it to a cooling rack. For a crispier crust, leave it in the oven with the door ajar for a few minutes.