You once mentioned using imported lard in place of oil in the dough recipe. Would the lard be the same percentage as the oil?
Yes, you can start at the same level as you used oil but because you are looking for the unique flavor from the lard most people increase the lard to at least 4% and some go even higher, 8% is not unusual.
Tom Lehmann/The Dough Doctor
I recently did bacon fat dough cracker crust at 10% with great results.
Thanks Tom. Very helpful as usual.