In a small mixing bowl, combine the warm water, sugar, and dry active yeast. Set aside for 5 minutes until the mixture is foamy.

In a large mixing bowl, combine the all-purpose flour and salt. Add the wet yeast mixture and stir together with a wooden spoon until a shaggy dough forms.

Note: If the dough is too sticky to handle, add more flour 1 tablespoon at a time until less sticky. If the dough seems too dry, add water 1 tablespoon at a time until the dough comes together into a shaggy ball.

Transfer the dough to a large generously greased bowl. Turn the dough once to be sure the oil lightly coats all sides of the dough ball. Cover the bowl with a clean kitchen towel and set aside in a warm place to rise until doubled, about 1 ½ to 2 hours.

Lightly dust a large piece of parchment paper with flour, then turn the bread dough ball out onto the paper. Use your hands to form the dough into an oval. Set aside, cover with a clean kitchen towel, and allow the dough to rise while the oven preheats.

Preheat the oven to 470F. Place the Dutch Oven and lid inside the oven while it preheats.

When the oven reaches 470F, remove the Dutch Oven and very carefully lower the loaf of dough into the Dutch Oven by holding the sides of the parchment paper (do not remove the parchment paper; leave it under the bread while it bakes). Cover the Dutch Oven with the lid.

Bake the bread at 470F for 30 minutes, then remove the lid and bake uncovered for an additional 10-15 minutes until the bread is golden brown.

Remove the bread from the oven and cool on a wire cooling rack for at least 30-60 minutes before slicing.