Chicago Style Pizza

Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. Combine the flour, cornmeal, and malt in the bowl of a stand mixer fitted with the dough hook. With the mixer running on the lowest speed, add the lard and butter and mix for 1 minute. Pour in most of the ice water, reserving about 2 tablespoons, followed by the yeast-water mixture. Continue to mix the dough at the lowest speed for about 1 minute. Add the salt and mix on the lowest speed for 1 minute to combine.

• 4.5 grams (1½ teaspoons) active dry yeast
• 70 grams (1¼ cup plus 1 tablespoon) warm water (80°F to 85°F)
• 430 grams (3½ cups) all-purpose flour with 12 percent protein
• 23 grams (2½ tablespoons) medium-grind cornmeal
• 9 grams (1 tablespoon) diastatic malt
• 18 grams (1 tablespoon plus 1 teaspoon) lard, cut into small pieces
• 18 grams (1 tablespoon plus 1 teaspoon) European-style unsalted butter
• 202 grams (¾ cup plus 2 tablespoon) ice water, plus more as needed
• 9 grams (2 teaspoons) fine sea salt