I said yeast half-jokingly because JMD didn't provide a quantitative adjective along with his qualitative adjective. If you want to avoid a yeasty smell or taste, you have to avoid yeast, unless you don't have a very discerning palate. Now if it's a really yeasty smell or taste, or too much yeastiness, I would suggest not letting the dough rise at room temperature "for the day" assuming "for the day" means all day. I also assumed that he meant at room temperature because he didn't mention putting the dough in the refrigerator. He only asked about the cold rise. He didn't mention that he used it. Using less yeast might solve the problem, but there are a couple of things that need to be known.
For you, and those who don't already know this, one of the main flavor changes that occurs when doing a cold rise is due to bacteria. Bacteria compete for the same food as yeast, but lose out at room temperatures. At refrigerator temperatures, the metabolism of the yeast slow down while bacteria happily do their work at almost full speed. A cold rise would mean a somewhat less yeasty taste. Depending on how you cover your bowl, you could also be getting wild yeast in your dough. Wild yeast will likely render your dough slightly sour and a little more yeasty than normal. What kind of yeast do you use? How much yeast do you use for how much dough? How do you cover your bowl? How long is "for the day?" At what temperature are you letting your dough rise?
Jeff is right about not needing sugar or oil. However, people don't need pizza either. It's a matter of preference.
"I have read several methods on this site and they all seem to have a different approach."
That isn't going to change just because you're asking for steps on this thread. I would suggest taking one procedure you've already read at a time until you find one that produces a dough you like. Like I said before, use less yeast and make sure the temperature of the dough is lower (around 77 F) when putting the dough in the refrigerator.
EDIT: Well, I tell you, Peter's response wasn't there when I started. Peter is right about not even wanting sugar if you're baking at higher temperatures. Somehow I highly doubt that's going to be a problem though.