Cold Fermented Fontina, Parmigiano, and Oregano Pizza

Ingredients

• 20 ounces Italian tipo "00" flour, plus extra for dusting dough
• 0.3 ounces kosher salt, plus extra for assembly
• 0.2 ounces active dry yeast
• 0.2 ounces sugar
• 12 ounces water
• 1 pound fontina cheese, grated
• 6 tablespoons extra virgin olive oil
• 6 ounces Parmigiano-Reggiano, finely grated
• Sea salt
• 12 sprigs oregano

Directions

1. Place the flour, salt, yeast, and sugar in the bowl of a stand mixer with the dough hook attached, then whisk everything together. Pour in the water and mix on low speed only until the dough gathers and you no longer see dry flour. Pause for 10 minutes, then knead again on low speed for another 10 minutes. As it kneads, the dough should become one smooth mass that clings just slightly to the bowl underneath. Depending on your flour, work in as much as 1/2 cup more flour. If it is sticking firmly to the bottom, keep the mixer going and add flour 1 tablespoon at a time, stopping when the dough holds together and only lightly catches on the bowl. Seal the bowl well with plastic, or move the dough into 2 gallon-sized zipper lock bags and close them. Refrigerate the dough at least overnight and as long as 5 days.
2. Turn the dough out onto a well-floured surface, then sprinkle more flour over the top. With a bench scraper, cut it into 6 equal portions, about 6 ounces each. Flour your hands and form each portion into a tidy ball, tucking the dough underneath as you go. Grease 4 small containers with non-stick cooking spray or olive oil, or use large cereal bowls, then place a dough ball in each one. Mist the tops lightly with non-stick cooking spray. Cover each container snugly with plastic wrap and leave the dough at room temperature for 2 hours, until it is about doubled.
3. Put 1 dough ball into a medium bowl of flour, turning it so it is coated all over. Pick it up and softly shake or pat away the extra flour. Set it on a floured counter and ease it into a 10-inch round, keeping the outer 1-inch rim a little thicker than the middle. Start by pressing and stretching gently with your fingertips. Once it has opened up a bit, lay it across your open left hand and pass it back and forth between open hands, giving it a slight turn each time, until it reaches about 8-inches across. Place it back on the counter. Hold your left hand flat over the center, then use your right hand to pull the edge outward, rotating the dough as you work, until the round measures an even 10-inches.
4. Set the cheeses, olive oil, sea salt, and oregano leaves near the stove so you can move quickly. Heat the broiler on high and position the rack so a 12-inch heavy-bottomed oven-proof cast iron or stainless steel skillet will just fit beneath it. Sprinkle flour into the skillet, shake out the extra, then set the skillet over high heat until it begins to smoke lightly, about 3 minutes. Lay one stretched dough round in the hot skillet; it should cover the bottom. Moving fast, scatter 1/6th of the fontina over the dough, then add 1/6th of the Parmigiano, leaving the outer 1-inch border bare. Season with sea salt salt. Spoon over 1 tablespoon olive oil and place 2 oregano stems on top. Slide the skillet under the broiler and cook until the pizza puffs and is deeply blistered in places, anywhere from 1 1/2 to 4 minutes depending on your broiler. Move the skillet back to the stovetop and cook until the underside is also darkly charred in spots, checking with a thin metal spatula after about 1 minute; if your skillet has already browned the bottom enough, you can skip this stovetop finish. Transfer the pizza to a cutting board and serve right away. Continue shaping, topping, broiling, and finishing the remaining pizzas the same way.