Place the sourdough starter, sugar, and water in the bowl of a stand mixer. Using the paddle attachment, mix until mostly dissolved and a light foam forms.

Switch to the dough hook and add the bread flour and salt. Start kneading.

After a few minutes, add the softened lard at room temperature. Continue kneading until the dough is smooth and elastic, about 10-15 minutes.

Transfer the dough to a bowl, cover well with a kitchen towel, and let it rest at room temperature for 2 hours.

Place the dough in the refrigerator for 24 hours. Meanwhile, prepare the topping.

Pour the tomato purée into a bowl and season with olive oil, dried oregano, and salt. Mix well.

Grate the provolone cheese using a coarse grater, or cut it into small cubes.

After the dough has rested, remove it from the refrigerator and let it sit at room temperature for 2 hours to come to temperature.

Briefly knead the dough on a lightly floured surface (use semolina if you have it), then roll it out with a rolling pin to about 1/4 inch (6-7 mm) thick.

Use a round cutter to cut out circles and place them on two or more baking sheets lined with parchment paper.

Let the dough circles rise one last time in the oven (turned off, with the light on) for 2-3 hours. Then, top each mini pizza with the tomato sauce.

Bake in a preheated oven at 400°F (200°C), conventional setting, for 20 minutes. Remove from the oven, sprinkle with provolone cheese, and return to the oven for a couple more minutes, just until the cheese melts.

Remove from the oven and serve hot.