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First start by activating your yeast. Take 400ml of tepid water. Stir in the sugar and yeast and leave for about 5 -10 minutes till the surface is foamy.
In the meantime, add your salt and lard to the flour and rub between your fingers till it's like breadcrumbs.
Combine the flour mixture and yeast mixture into a stand mixer fitted with a dough hook and start kneading. Keep it running till dough is smooth and elastic. Try the window pane test by pulling the dough thinly between your fingers, you should see the light through but the dough will not break. Then it's ready.
Tip into an oiled plastic tub and leave somewhere warm till doubled in size. Then stick it straight in the fridge overnight.
Next morning, tip the dough out into your work surface onto some flour. Knead together, then scatter some semolina over the dough and divide into 8 portions of approx 115g each for rolls or 250g for pizza. Taking each piece, fold all the edges into the centre, turn it over and roll it with your hands into a ball. Roll that in the semolina again and place onto a lined baking tray or large plastic tub, sprinkled with semolina. Cover and allow to sit at room temp till doubled in size (approx 2 hours).
For rolls place in a preheated oven at 230c for 15 minutes till golden brown. For pizzas look at my next reels!