Ingredients:

6 cups 00 (double zero) flour 

2 1/2 cups lukewarm water 

1 packet of rapid rise yeast

1 tsp sugar or honey

1 TBSP salt

1 TBSP olive oil 

Directions:

Place water, sugar and yeast in the bowl of a stand mixer with the dough hook attachment.

Blend on low speed for a couple minutes until blended.

Add the oil and blend for a few seconds.

Begin adding the flour, a little at a time, on low speed.

Make sure to add carefully to avoid backsplash.

When you’ve added half of the flour, add the salt and mix well.

Add the remaining flour and increase speed to medium.

Mix dough for 5 minutes.

While dough is mixing, prepare an oven-proof Dutch oven pan with cover.

Cut a piece of parchment large enough to fit and line bottom and sides of the pan.

Place the piece of parchment on a clean counter.

Lightly flour it.

Remove dough to floured paper.

Dough should be soft and a bit sticky.

Using your greased hands (I used olive oil), gently form a round loaf. 

Make sure seam is down.

Sprinkle top with flour and cut a cross in the middle of the loaf.

Carefully pick up the paper with the dough by lifting the four corners.

Gently place it in Dutch oven.

Cover and place on middle rack of your COLD oven (DO NOT PREHEAT!).

Turn oven on at 425F.

Bake for 50 minutes.

Remove cover.

Lower temperature to 400F.

Continue baking for 10 to 15 minutes longer or until golden brown.

Remove from oven and allow to cool before slicing.