The Dough

1. Weigh out 300 g of bread flour.
2. Add the salt, sugar, and yeast into the flour and mix lightly with a whisk.
3. Transfer to your mixing bowl, turn mixer on low (2-3), and add water until combined and not sticky (about 5 minutes).
4. Get some flour on your hands and remove dough to a flat surface coated with flour.
5. Knead the dough until smooth and springy (a few more minutes) and form into a ball.
6. Coat another bowl lightly with oil (using a paper towel) and set the dough in it.
7. Let rise for 60-90 minutes.
8. After the dough has doubled in size, knead it again, form into a ball and set back in the bowl for 1 hour.
9. Meanwhile, pre-heat your oven to 450º with the Dutch oven.
10. After 30 minutes, the dough should have risen again.

Ready to Bake

1. Remove Dutch oven to stovetop (careful - it's hot!).
2. Cut a piece of parchment paper and push it into the Dutch oven.
3. Roll dough onto the parchment paper.
4. Use a sieve and a small amount of flour to dust the top of the dough.
5. Score the dough with a lame, if desired, for an ultra-cool presentation.
6. Cover the Dutch oven and place back in the oven.
7. Bake for 25-30 minutes covered.
8. Bake for an additional 10 minutes uncovered.
9. Remove bread to a tray and cool for 30 minutes before cutting.

The Dipping Oil

1. Start by covering the bottom of a saucer with EVOO.
2. Pour some balsamic in the center of the oil.
3. Crack some pepper, pinch some Maldon, and sprinkle some parmesan over top.