Ok, so I went to my friends place, and had him use my dough. Mixed results....
1. Elasticity was great, stretched out perfect, and did not overcook on the bottom at about 540 degrees.
2. The crist did not rise at all, and remained thin. I was not liking the crust too much.
3. Some of the pizza was a little tough on the bottom when chewing.
Overall it was not horrible, just some things need correction. I do not think the lard created an issue at all. I think it was all me.
ok, so I made the dough, balled it, and immediately placed it in the fridge. After 22 hours, I took it out of the fridge, and left it out for 3 hours. It did not rise that much at all. I am thinking the issue may lie in that. Should I cold ferment longer? Maybe let it rise some, and then refrigerate from the start?
As for making the pizza, I had him start off making the entire disc flat, and then stretch as normal. As you can see the crust just stayed really thin. Pictures below if it allows me to post them.......Thanks!