1. Mix the dough. In a large ungreased bowl, whisk flour, yeast, and salt. Pour in lukewarm water and mix with a wooden spoon until the flour is moistened. The dough will look shaggy and sticky – this is perfect! Don’t add more flour.

2. First rise. Cover bowl tightly with plastic wrap and let rise at room temperature for 12-18 hours until doubled with a bubbly surface. This slow fermentation develops complex flavors and creates signature air pockets.

3. Add garlic and parmesan. After the first rise, gently fold in minced roasted garlic and grated Parmesan using wet hands. Be gentle to preserve the air bubbles formed during fermentation.

4. Shape the dough. On a floured surface, shape the dough into a round by folding the edges toward the center. Rustic is the goal! Rest 30 minutes while the oven preheats.

5. Preheat Dutch oven. Preheat oven and Dutch oven to 450°F for 30 minutes. This creates intense heat for maximum oven spring.

6. Score and bake. Score dough ½-inch deep in a cross pattern. Transfer to a hot Dutch oven using parchment. Bake 30 minutes covered, then 12-15 minutes uncovered until golden.

7. Cool. Cool on a wire rack 20 minutes before slicing. Crust should sound hollow when tapped.