Proof the yeast: In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.

Preheat the oven and the Dutch oven: Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats.

Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last ½ cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.

 Lightly grease a microwave-safe bowl with vegetable 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, then remove. Let rest and rise for another 15 minutes.

Shape the dough and move to the preheated pan. Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210°F.