Serious Eats: Recipes

Cold Fermented Fontina, Parmigiano, and Oregano Pizza

Note: The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is not necessary. Regular bread flour (of even all-purpose flour) will work just fine. The dough will improve with age, though the peak performance will vary with your refrigerator. For me, the dough had the best flavor and texture on the 5th day.

For best results, use weight measurements, not volume.

Why does my dough improve with age? Read all about it here!

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