Lately Iíve been stretching the dough on the pan, putting it in a warm, moist oven, and letting it rise for about 45 minutes, before topping. Also, I finally started using a stand mixer on larded dough. I introduce the leaf lard the night before by hand in the levain and soaker.
80% whole white winter wheat
20% all-purpose flour
30% pre-fermented flour
These are the most risen pies Iíve made. I think itís the way to go for weak-gluten dough. The crumb is not very open, but Iíll trade that for rise and flavor.