Classic Argentine Pizza with Cold-Fermented Dough

Method

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
3. Cover the dough and let it ferment in the refrigerator overnight (8-12 hours).
4. In a saucepan, sauté onion and garlic in olive oil until softened. Add crushed tomatoes and simmer for 15 minutes.
5. Preheat oven to 475°F (245°C). Roll out the dough into a circle and place on a baking sheet.
6. Spread the tomato sauce over the dough, then add mozzarella, bell peppers, red onions, olives, and ham.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.