Place both flours, salt, and room temperature lard in a stand mixer bowl.

Take just under half a cup of the total water and dissolve the yeast and sugar in it, then pour over the flours.

Start mixing with the dough hook, then add half of the remaining water and continue kneading for a few minutes. Add the rest of the water and knead for about 10 minutes, until the dough is smooth and elastic.

After this time, place the dough on a floured surface and roll it out with a rolling pin. Cut out circles with a 4 1/2-inch (12 cm) round cutter.
Mix the tomato sauce with the salt, olive oil, and oregano, and spread it over the pizzette. Let them rise for about 1 more hour.

Cut the mozzarella into small pieces and distribute over the pizzette. Sprinkle with dried oregano (if you like, add some anchovies in oil, a few olives, or a few slices of hot dog to some). Drizzle with a little extra-virgin olive oil.
Bake the pizzette in a preheated oven at 410°F (210°C) for about 15 minutes, then remove from the oven.

And there you have it—our pizzette, crispy on the outside and super soft inside, are ready. Enjoy them hot—they’re delicious.