Lard looks like

For the thin base: knead in the HP mode the Pizza and immediately roll out, lay the filling and bake as usual - heat the oven together with the baking tray to 210-220 With, put the pizza on a baking sheet and bake until tender - about 15 minutes. For Tolstoy Foundation - the full cycle of kneading the dough (I 2.20 h) Without HP -dissolve the yeast in warm water, add sugar and salt. Sift the flour and knead elastic dough. After mixing add lard, again knead and put in a warm place to rise until the dough volume will not be doubled.

This dough can also be used for calzones, and pies. It lends itself well to freezing. not only for pizza but also for any yeast baking. Pizza is obtained with a diameter of about 30 cm (Tips for baking pizzas - Spread on the dough, the filling (the filling needs to be fully prepared, not raw). The oven is heated to 250-270 With – the higher the temperature, the more crispy will be the basis. The pan is also heat - it is imperative that the bottom turned out baked. Remove the baking sheet, to grease with a brush olive oil (so the bottom was crunchy after baking). Put pizzey prefabricated on a baking sheet, to include (if any) to the oven fan. Bake until Golden brown skirting or as like. It takes me usually 15 minutes.)