Vegetable oil and liquid shortening should be added to the dough only after the flour has been mixed for a couple minutes, allowing it to hydrate prior to the addition of the liquid fat. Failure to do so can allow the liquid fat to soak into a portion of the flour thus reducing it’s ability to produce gluten, and in doing so, leading to inconsistencies in the dough performance. Lard has a unique flavor that it imparts to the finished crust, as do other forms of fat, such as butter, flavored margarine, olive oil, sesame oil, peanut oil, etc. In a carry out pizza system, shortening tends to provide for a slightly chewier carry-out/delivered crust while liquid fats tend to provide for a more tender eating carry-out/delivered crust. When consumed fresh, such as with dine-in, there is no perceiver difference in texture resulting from the use of oil or solid fat in the crust. Keep in mind that solid fats do not need to be added in a delayed manner as the liquid fats do. This is because they do not soak into the flour, but rather, they must be physically mixed into the flour/dough.
To achieve a chewier textured crust go with a higher protein content flour such as All Trumps, or delete the fat entirely from your dough formula.
Tom Lehmann/The Dough Doctor