Stir together the flour and cocoa powder in a large mixing bowl. Add the sugar, salt, and yeast, stirring well until combined. Form a well in the center of the dough; pour in the water and mix with a wooden spoon. Once the dough starts to thicken, add in the chocolate chips and mix well. The dough will be thick and lumpy; if it is too dry, add in an extra tablespoon of water. Cover the bowl with plastic wrap; set aside and let rest for 12 to 18 hours.

Preheat oven to 450°F. Once it’s preheated, place a 6-quart (or similar-sized) Dutch oven into the oven and allow it to preheat for 30 minutes.

After the dough has rested overnight it should have at least doubled in size and appear very loose and bubbly. Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands with flour as well and pull the bottom edges of the dough ball towards the center of the top, to “shape” it. Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper.

Remove the preheated Dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an additional 18 to 20 minutes to get a crispy crust.

Remove from the oven and transfer to a cooling rack. Let cool before slicing.