In a large mixing bowl or a KitchenAid mixer, combine 3.25 cups of all-purpose flour, 2 tsp instant yeast, and 1 tsp sea salt, then mix until well combined. Pour in 1.5 cups of warm water and continue mixing until a soft dough forms.
Cover the bowl with plastic wrap and a tea towel, allowing the dough to rise at room temperature for 2 to 3 hours until doubled in size. Transfer the dough onto a floured surface, shaping it into a round ball without kneading it.
Lightly carve an X on top of the loaf and let it rest while preheating the oven to 450°F with a pizza stone inside for 45 minutes. Fill an oven-proof bowl with water and place it on the bottom rack to create steam.
Once hot, sprinkle semolina flour or cornmeal on the pizza stone, then carefully slide the bread onto it. Bake for 30 to 45 minutes until golden brown and cooked through. Allow the bread to cool completely before slicing.