Ingredients: 3 cups all-purpose flour I recommend King Arthur brand 1/4 teaspoon active dry yeast not quick-rise 1 3/4 teaspoon Kosher salt 3 teaspoons chopped fresh rosemary 3 teaspoons of Meyer lemon zest (you will need 2-3 lemons 1 1/3 cups room temperature or lukewarm water Cornmeal Instructions Day 1: o Combine the flour, yeast, salt, rosemary and lemon zest in a large bowl by stirring with a wooden spoon. Add the water and stir until the dry ingredients are well-moistened and a shaggy, sticky dough has formed (I sometimes have to use my hands to lightly knead and work all the ingredients into a loose mass). Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70 degrees F) for 12-18 hours. After a minimum of 12 hours the surface will become dotted with bubbles - that’s a si...