Crusty white bread

I love making pizza dough and bread at home, but could never get that crispy crust. I decided to google search it and found lots of recipes with kneading and such....stuff I just don't have the time for. Then I came across the King Arthur recipe with no kneading required and decided to try it. YUM! I first tried it for Superbowl and made sandwich rolls. They were good, but I had skipped the 2 hour rise prior to putting it in the refrigerator and they didn't get as big and puffy as I would have liked. I made them again today (made the dough a few days ago) and awesome!!

Crusty white bread

1 1/2 cups water (between 80 and 100 F)
1 Tbsp instant yeast
1 1/2 tsp salt
3 cups flour

1. In the bowl of your stand mixer, pour water and yeast. Allow to bloom for about 5 minutes (you can skip this and just put everything in the mixer like the King Arthur recipe says, but this is how I do it).
2. Add flour and salt to water and yeast and on low speed mix until combined. Turn the mixer up to medium speed and allow to mix for about 1 minute.
3. Transfer the dough to a large bowl. Set the bowl in a non-drafty part of your kitchen and cover with a clean towel (or plastic wrap). Allow to rise for 2 hours. (Per the King Arthur recipe, you can skip this step, but I like it better when I didn't).
4. Place the covered bowl of dough into the refrigerator for 2 hours up to 7 days.
5. When ready to use, punch the dough down, divide into portions (depends on what you want to make- rolls, loaves, etc), shape to desired shape and set on floured surface. Sprinkle the top of your dough with flour. Allow to rise for at least 45 minutes.
6. Preheat the oven to 450-500F. I used a pizza stone to bake the bread, so I preheated this as well. On the lower rack, place a shallow metal or cast iron pan and have 1 cup of water prepared.
7. Place dough onto baking stone (or baking pan). Fill cast iron pan/metal pan with water. Allow to bake until golden brown (approx 15-20 minutes).