Combine the bread flour and the yeast mixture in a large bowl. Stir with a spoon or your hands until there is no dry flour left in the bowl.

Cover the bowl with plastic wrap and set aside at room temperature for 20 minutes to allow the flour to hydrate.

Uncover the bowl. Add the salt and sugar and mix until incorporated, then knead for 5 minutes.

Add the lard and incorporate well, then knead for 5 minutes more, until the dough is smooth and elastic.

Line two baking sheets with parchment paper. Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, cut the dough into eight pieces, each weighing about 100 grams.

Working with one piece at a time, shape the dough into round buns, using a cupped hand to tighten the ball by rolling and dragging it over your work surface until it is a tight, compact mass.

Transfer the dough balls to the prepared baking sheets. Lightly flour the top of the dough, then cover with plastic wrap and set aside to rise for 1 hour.

Uncover the dough, then using flattened fingertips, press down firmly, leaving the rim untouched. Allow enough space between them for the pizzette to rise.

Cover with plastic and set aside to rise for 30 minutes.

Position racks in the upper and lower thirds of the oven. Preheat the oven to 350°F.

Meanwhile, combine the tomatoes, olive oil, and salt to taste in a small bowl.

Uncover the dough and press each dough ball firmly, leaving the rim untouched. Spoon 2 to 3 tablespoons of the tomato sauce over the dough, leaving at least a ½-inch border uncovered and dividing the sauce equally among the dough pieces.

Sprinkle evenly with the provolone, then the oregano (1 Tbsp).

Bake until the edge of the dough is browned, about 15 minutes. Serve warm.