BY HAND                    

Stir the yeast and sugar into the water in a large mixing bowl; let stand until foamy, about 10 minutes.  Stir in the lard.  Whisk in 2 cups of the flour, 1 cup at a time; add the remaining flour and salt then stir until the dough comes together.  Knead on a lightly floured surface until soft and velvety, 10 to 12 minutes.

BY MIXER                 

Stir the yeast and sugar into the water in a mixer bowl; let stand until creamy, about 10 minutes.  Mix in the lard with the paddle. Add the flour then the salt mix 1 to 2 minutes.  Change to the dough hook and knead at medium speed until soft and velvety, 3 to 4 minutes. (I always knead a minute to make sure it has that it truly is kneaded enough)

BY PROCESSOR          

Stir the yeast and sugar into ½ cup warm water in a small bowl; let stand until creamy, about 10 minutes. Place the flour and salt in a food processor fitted with the dough blade and process until several pulses to sift.  With the machine running, pour the dissolved yeast, 1 cup plus 1 tablespoon cold water, and the lard through the feed tube and process until the dough gathers into a boll. Process no longer than 20 seconds to knead.  Finish kneading by hand on a lightly floured surface until smooth, soft, and velvety.

Rising.                        

Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until almost doubled, about 1 hour.  Punch it down, cover again, and let rise just 20 minutes.

Shaping                      

Turn the dough out onto a lightly floured surface and shape in a thick disk.  Roll it out with a rolling pin to a 12-inch circle, about ¼ inch thick, leaving a thick edge.  Turn the dough over several times as you roll it, so that it won’t shrink back later. Place on an oiled baking sheet, a peel sprinkled with cornmeal, or a 12-inch oiled pizza pan. {I oil the top of the dough (this keeps the sauces from making a soggy crust) fold it in half brush off the flour and lightly oil what will be the bottom. Place the oiled side down on the oiled pizza pan. I then brush off any excess flour and lightly oil that side then flip the dough open and top with the sauce, toppings and cheese.  I bake it in a 450 degree oven on the rack in the top position for about 12 minutes (my oven isn’t consistent so you might want to check it)}