Place warm water and yeast in a mixing bowl. Stir gently.

Add flour and salt. Stir to combine. This mixture will be sticky.

Cover bowl with plastic wrap and allow time for the dough to double in size, in a warm room (approximately 2 hours).

Next, when dough has doubled in size, place dutch oven and lid into the oven and preheat oven to 450°.

Remove dough from bowl onto a floured surface and knead into a smooth ball. Dust lightly with flour.

When oven and dutch oven have preheated, remove pan from the oven. Use long thick oven mitts.

Place parchment paper into the dutch oven and then place the dough on the parchment paper. Using a sharp knife or razor blade, lightly slice a shallow slit down the center of the dough.

Place lid back on the dutch oven and place in the oven. Use long and thick oven mitts.

Bake for 30 minutes.

After the 30 minutes, remove the lid and cook for 12-14 minutes longer. The crust will be lightly browned and crusty.

Remove from the oven and cool on a cooling rack. Slice and serve.