Chanterelle and Mangalitsa Speck Pizza
1 pinch sugar
1 cup all purpose flour, divided
1/8 teaspoon salt
2 teaspoons olive oil
1/2 tablespoon butter
Flaked Salt (optional)
Cover and let sit for 30 minutes.
Add the remaining flour and salt.
Using a mixer with a dough hook, stir on medium speed for 1 minute.
Add the lard.
Stir on medium speed for 2 minutes.
Form the dough into a ball and place in a plastic bag or plastic container with a lid.
Remove the dough and bring to room temperature (about 30 minutes).
Punch down the dough, and divide into two equal dough balls.
Round each piece of dough and let rest, covered for 5 minutes.
Roll out each ball into a 6 to 8 inch round.
Cover and rest the pizza dough while starting on the toppings.
Top with the speck, arugula and flaked salt/chile flakes if using.