Preheat oven and Dutch oven and lid in the oven to 450 degrees. If Dutch oven is not non-stick, line it with parchment paper.
Add flour, salt, sugar, instant yeast and water to a large bowl. (See notes for using active dry yeast.)
Combine all ingredients in a large, deep bowl with a wooden spoon. If necessary, add another tablespoon or two of flour.
Once the dough starts to form a loose ball, scrape the edges of the bowl down toward the bottom.
Cover loosely with plastic wrap or light towel.
Put in a warm, non-drafty location and allow to rise until doubled in size (about 60 minutes).
Scrape the dough carefully into the Dutch oven, letting it fold out over itself, trying not to deflate it.
Place the lid over the dough and pot.
Bake for 30 minutes, remove lid and bake another 15 minutes until crust is golden brown.
Let cool slightly before carefully removing from Dutch oven and slicing.