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1
Place the water in a large bowl, and sprinkle the yeast and sugar on top. Let sit for 5 minutes.
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2
Sprinkle over 1/2 cup of flour, and mix with a wooden spoon to form a paste.
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3
Cover and let sit for 30 minutes.
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4
Add the remaining flour and salt.
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5
Using a mixer with a dough hook, stir on medium speed for 1 minute.
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6
Add the lard.
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7
Stir on medium speed for 2 minutes.
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8
Reduce speed to low, and stir for 2 more minutes. If the dough is too sticky to form into a ball, add a bit more flour.
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9
Form the dough into a ball and place in a plastic bag or plastic container with a lid.
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10
Pour the olive oil over the dough and turn to coat.
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11
Refrigerate overnight.
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12
Remove the dough and bring to room temperature (about 30 minutes).
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13
Punch down the dough, and divide into two equal dough balls.
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14
Round each piece of dough and let rest, covered for 5 minutes.
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15
Roll out each ball into a 6 to 8 inch round.
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16
Top each pizza with a spread of fig and a few tears of mozzarella. (For grill marks on the top of the pizza, you can grill the untopped pizza dough on both sides before adding the toppings. Then top, and return to the grill to heat the mozzarella).
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17
Grill on a hot barbecue (or in a 500F oven with a pizza stone) until the crust bubbles and browns, and the mozzarella softens.
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18
Top with the speck, fresh herbs and flaked salt.
