Use the large box grater holes to grate the cheddar.

Chop finely the dill pickles and squeeze the pickle juice out as much as you can.

In a large mixing bowl, whisk together flour, salt, and yeast.

Fold in chopped pickles and shredded cheddar until evenly distributed.

Add warm water. Stir until a shaggy dough forms.

Knead the dough by hand for 5 to 10 minutes, until the dough is smooth and elastic. Pro tip: if the dough is too sticky, leave it to rest for about 10 minutes before you attempt again. If the dough is still sticky, then you can add small amounts of extra flour. Use small increments to avoid a dry dough.

Cover the bowl with a damp tea towel and let the dough rise at room temperature for 2 - 2 and a 1/2 hours, or until doubled in size (depending on the room temperature of your kitchen).

Once risen, turn dough onto a floured surface and shape into a round boule. Let it rest for 30 minutes while you preheat the oven.

Preheat oven to 450°F with a Dutch oven inside.

Carefully remove Dutch oven, sprinkle with flour on the bottom and place the dough inside (caution: the Dutch oven is extremely hot!). Score the dough with a sharp knife or a scoring lame (about half an inch deep). Cover with the lid, and bake for about 45 minutes.

Remove lid and bake for an additional 10–15 minutes, until golden brown and crusty.

Cool on a wire rack for at least 30 minutes before slicing (if you can wait that long!).