Cold Fermented Fontina, Parmigiano, and Oregano Pizza

Course Main Dishes

Ingredients in this Recipe

.2 ounces (about 1 teaspoon) active dry yeast
.2 ounces (about 2 teaspoons) sugar
.3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly
1 pound fontina cheese, grated (about 3 cups)
12 ounces water
12 sprigs oregano
20 ounces (4 cups) Italian tipo "00" flour (see note), plus extra for dusting dough
6 ounces Parmigiano Reggiano, finely grated (about 2 cups)
6 tablespoons extra virgin olive oil
Sea salt

See Full Recipe at Serious Eats