Italian Bread Wedges

I made these tonight, using a 10 in DO, and I reduced measurements accordingly. I also used the base recipe bread dough from "Artisan Bread in 5 minutes a Day". The dough was over 2 weeks old.
The recipe is from the blog "Dutch Oven Madness"

Excellent bread sticks


Italian Bread Wedges
14" dutch oven
3 tsp. active dry yeast
1 cup warm water
1 tsp. sugar
2 Tbs. oil
1 tsp. salt
2 1/2-3 cups flour
Topping:
1/3 cup Italian salad dressing
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
dash pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In a bowl, dissolve the yeast in warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, and 2 cups of flour; mix until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface. Pat dough flat. Let rest for 5 minutes. Press into an oiled 14" dutch oven. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over the dough. Top with cheeses. Bake a 450* for 15-20 minutes or until golden brown. I used 26 coals on top and 14 on the bottom. Be sure to preheat the lid of you DO. Cut into wedges and serve warm. Serves 10-12.