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1
Making the sponge: Start the sponge the night before.
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2
Blend the yeast, 2 tablespoons of the flour, and 1/4 cup of the warm water in a mixing bowl.
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3
Let stand 3 to 5 minutes, until the yeast comes alive with small bubbles.
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4
Beat in the rest of the flour and water, using a wooden spoon.
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5
The batter should be elastic.
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6
Scrape down the sides of the bowl, and seal it with plastic wrap.
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7
Let stand to rise at room temperature 7 to 8 hours.
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8
Make the dough: In an electric standing mixture with a dough hook attachment, blend the 2 cups flour and the salt.
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9
Add half the mixture to the sponge, along with the olive oil and lard or butter.
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10
Beat about 5 minutes, making a very elastic dough.
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11
Gradually mix in the rest of the flour mixture.
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12
Knead it by hand about 10 minutes into a soft, but not sticky, dough.
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13
First rising: Place the dough in an oiled bowl, and seal the top with plastic wrap.
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14
Let it rise at room temperature 2 hours, or until doubled.
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15
Shaping the dough: Lightly grease a 14 to 16-inch pizza pan.
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16
Punch the dough down.
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17
Roll and stretch the dough to fit the pan.
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18
It should be between 1/4-inch and 1/2-inch thick, and all the way to the pan's edge.
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19
Second rising: Cover the pan with a kitchen towel, and let the dough rise 2 hours.
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20
The dough should be doubled in volume, and should not spring back when poked with a finger.
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21
Baking and serving: Preheat the oven to 400 degrees F. Poke indentations in the top of the loaf with your fingers.
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22
Spread 1 1/2 tablespoons olive oil over the top, and sprinkle with the salt and rosemary.
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23
Bake 10 minutes, then lower the heat to 350 degrees F and bake another 25 minutes.
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24
The bread is done when the bottom of the loaf sounds hollow when tapped.
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25
Serve warm, or at room temperature, sliced into wedges, with the peel-yourself favas and the pecorino.
