I tried a warm ferment dough recipe form on line, ignored the Lehmann limits and it used a large percentage of LARD. The flavor was outstanding, and not recognizable by the common public (I assume), and I seemingly could still taste in the morning (vivid imagination). Then I substituted oil the next time, not the same flavor.
I will experiment more with lard, as well as other types of oil (corn, canola, mixed...), but that lard taste was unique.
I know some of my local pizza shops use Crisco, I can smell it when I walk in the door, great crust, bad smell, to me.
I have a large percent oil (> 5%) recipe that I like now, I use canola. I will substitute some and all for lard and get back.
Problem, I dont like cold ferment, takes too long. So mine are non standard, but I like, ha!
I strive for the non standard NY style, but by definition , mine is probably not NY even though I cook in 6 minutes, and TF of .070.
thank you all!