Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.

Roll dough into a 12-inch circle, about 1/2-inch thick. Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush dough with olive oil. Top with caramelized onions, duck confit, sliced new potatoes, and white Cheddar. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Remove from oven and drizzle with truffle oil, if desired.

In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Yield: dough for 2 (12-inch) pizzas