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1
Combine the flour, instant yeast, salt, and softened lard in a large bowl. Add the water gradually and bring the mixture to a shaggy mass. Turn onto a clean surface and knead until the dough is smooth, elastic, and no longer sticky — approximately 10 minutes by hand. The dough is ready when it springs back cleanly under a fingertip.
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2
Shape the dough into a ball, return it to the bowl, and cover. Rest at room temperature for 1 hour. The dough is ready when it has doubled in volume and a floured finger pressed into the surface leaves an impression that fills back slowly.
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3
Heat lard or olive oil in a deep, heavy pan to 180°C. This is where the dish lives or dies: oil below temperature produces dough that absorbs fat and lies flat and heavy; oil at 180°C produces the violent steam expansion that hollows the interior and blisters the crust. Confirm the temperature with a thermometer or by lowering a small scrap of dough — it should rise immediately and colour within 30 seconds.
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4
Divide the rested dough into golf-ball-sized pieces of approximately 60 g each. Working one at a time, flatten each piece to an oval approximately 5 mm thick. Do not roll too thin. Keep unfried pieces covered.
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5
Fry in small batches — no more than two or three at a time — for 2 to 3 minutes per side. The pizze fritte are done when they are deeply golden, blistered across the surface, and visibly puffed. The hollow interior, formed by steam expansion, is the correct indicator of doneness.
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6
Lift from the oil and drain briefly. Split immediately while hot and fill with prosciutto crudo and shards of young Pecorino, or serve with salt alone. Fried dough is eaten at once; it waits for no one.