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