Wood-Fired Cheese Pizza with Cold-Fermented Dough

Method

1. In a large bowl, mix flour, salt, and sugar.
2. Dissolve yeast in cold water, then add to the flour mixture with olive oil. Stir until a dough forms.
3. Knead the dough for 5-7 minutes, then place in a greased bowl, cover, and refrigerate for 24-48 hours.
4. After fermentation, let the dough come to room temperature for 1 hour.
5. Roll out the dough into a large circle, transfer to a baking sheet, and spread tomato sauce over it.
6. Sprinkle mozzarella cheese over the sauce, and add fresh basil if desired.
7. Bake at 500°F (260°C) for 8-10 minutes until crust is crisp and golden.