Pugliese Bread

This recipe makes two loaves of the best Italian bread.

Ingredients:
8 cups all-purpose flour
1 package instant dry yeast
2 tablespoons salt
Olive oil, for bowl

Directions:
Mix flour, 3 cups water, and yeast together in a large mixing bowl.
Knead vigorously on a lightly floured surface;
dough should be sticky and wet. After 10 minutes, add salt.
Kneed until dough begins to pull away from the working surface and develops a smooth, light sheen, 5 to 7 minutes more.
Lightly coat the interior of a large mixing bowl with olive oil;
make sure the bowl is at least 3 times larger than the dough.
Set dough in bowl, and let rise until it triples in size.
Heat the oven to 500 degrees F.
Meanwhile, divide dough in half, and form two ovals or rounds.
Allow to sit on generously floured parchment paper or dish towel.
Let dough double in size, about 45 minutes.
Place in oven and bake until crust is a rich brown