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This recipe requires the use of a 12-inch diameter cast iron dutch oven. If you only have a 10-inch cast iron oven (the most common size used in home cooking), use one half of all the ingredients listed here (see below).
In a large mixing bowl, mix together all dry ingredients: flour, salt, sugar, yeast, garlic, oregano, thyme, basil, black pepper. Add water and olive oil. Mix it all thoroughly to create a dough. Cover the bowl with a cloth or towel, and let the bowl sit at room temperature for twelve to fourteen hours.
When there are around 45 minutes left for your dough to rise, place a 12-inch cast iron dutch oven into your oven, including the cover, and preheat the oven to 450 degrees F.
When the oven and cast iron pan are at 450 degrees and the dough has risen for 14 hours, use heavy gloves, oven mitts, or welding gloves to take the hot iron skillet out of the oven, and place it on your stovetop.
The risen dough will be very wet and very, very sticky. You can't work at it with your hands or a rolling pin, in the manner that you would normally work with bread dough. Uncover the mixing bowl and pour (or dump) the dough directly into the cast iron pan. It will sizzle immediately when it hits the hot metal. The dough will look like an irregular-sized lump, but that's all right; the dough will re-shape itself into a loaf as it cooks. (Be careful – the cast iron pan is very hot!)
Sprinkle on the parmesan cheese, and cover it all with the mozzarella cheese.
Using the heavy gloves, cover the dutch oven and place it all in the oven. Bake at 450 degrees F for 30 minutes. Remove the iron lid and let the bread bake in the oven for another 15 minutes. Using heavy gloves, remove the loaf from the oven and place on a rack to cool off.