1. In a container, combine cold water, yeast, and honey. Whisk until well combined.

2. Add the flour into a mixing bowl and mix on speed one for 30 seconds.

3. Add the water mixture to the bowl and mix 2–3 minutes until the flour is absorbed.

4. Add the salt and mix on speed one for 5 minutes.

5. Break the lard into small pieces and add gradually, mixing until fully absorbed.

6. Let the dough bench rest for 30 minutes.

• Option 1: Place dough directly in cooler for 24 hours.
• Option 2: Rest at room temp 30 minutes, then sheet, dock, and place on sheet pans lined with parchment and cornmeal. Stack up to 5 sheets, cover with parchment, and refrigerate overnight to dry out for crispier crust.

8. Next day, remove dough from cooler and let rest at room temp for 1 hour.

9. If balled the day before, sheet the dough to the thinnest setting.

10. Top pizza as desired and bake at 525°F for 6–8 minutes, until golden brown with slight char.

11. Cut into squares, serve, and enjoy!