After 30 minute preheat, you’re ready to bake. With a quick forward
jerking motion of the wrist, slide the loaf off the pizza peel and onto
the preheated baking stone. Quickly but carefully pour about 1 cup of hot
water from the tap into the broiler tray and close the oven door to trap
the steam. Bake for about 5 minutes; then lower temp to 450 F and bake for
30 minutes or until the crust is nicely browned and firm to the touch.
Because you’ve used wet dough, there is little risk of drying out the
interior, despite the dark crust. When you remove the loaf from the oven,
it will audibly crackle, or “sing,” when initially exposed to
room-temperature air. Allow to cool completely, preferably on a wire
cooling rack, for best flavor, texture, and slicing. The perfect crust may
initially soften, but will firm up again when cooled.