You guys are great - thanks for the ideas!
I'm strangely inspired today- I whipped up a one-off, thin crust formula
that in my mind should work well for Tex-Mex/Taco pizza applications.
Sneak peek: why yes, that happens to be chunks of homemade lard atop a yellowish, pizza dough, just begging to be massaged in. LOL Dough has 33.3% cornmeal, 5% lard and a squeeze of lime (my modest squeeze measured 3 gms, to be exact). This is going to be interesting!