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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
Cover and rest the pizza dough for 5 minutes.
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17
Top each round with tomato sauce and a few tears of fresh mozzarella.
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18
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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19
Top with the speck, basil, arugula and flaked salt/chile flakes if using.
