In a glass bowl, put the yeast, sugar, and water and let it sit for about 5 mins.
Put the yeast, sugar, water mixture into the stand mixer bowl and add 3 cups of the flour and the salt and mix til combined.
Add the last 1/2 cup of flour and mix on high for 7 minutes. The dough will clear the sides of the bowl but still stick to the bottom.
Lightly grease a 4 cup Pyrex with olive oil and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave. Microwave on HIGH for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave on HIGH for another 25 seconds.
Heat the oven to 450°F. Put a Dutch oven in to warm as the oven heats.
Remove Dutch oven from the oven and flour the bottom – prevents sticking.
Using a spatula, plop the dough into the preheated Dutch oven. Quickly slash the top with a knife.
Cover and bake for about 20 minutes, then remove the cover and bake for another 8-10 minutes, or until the crust is golden brown and the internal temperature hits 210.