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Cold Fermented Fontina, Parmigiano, and Oregano Pizza Recipe
Ingredients (10)
- 20 ounces (4 cups) Italian tipo "00" flour (see note), plus extra for dusting dough
- .3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly
- .2 ounces (about 1 teaspoon) active dry yeast
- .2 ounces (about 2 teaspoons) sugar
- 12 ounces water
- 1 pound fontina cheese, grated (about 3 cups)
- 6 tablespoons extra virgin olive oil
- 6 ounces Parmigiano-Reggiano, finely grated (about 2 cups)
- Sea salt
- 12 sprigs oregano
Directions
Learn how to make this recipe at Serious Eats