This dough recipe is adapted from chef Luis Bollo, at New York City's Salinas restaurant. You may substitute additional olive oil for the lard if you prefer. In a pinch, you can use a store-bought pizza dough for the handmade version — just be sure to roll it out nice and thin.
Makes enough dough for four 12-by-6-inch oval cocas, or 6 thinner 12-by-6-inch oval crispy (crujiente) cocas
1 cup water
1 teaspoon sugar
3/4 teaspoon active dry yeast
2 tablespoons olive oil, plus additional for oiling the bowl
2 tablespoons lard (or substitute additional olive oil)
3/4 teaspoon salt
1 cup semolina flour
3 cups all-purpose flour
Place the water, sugar and yeast in the bowl of a mixer and let sit for a few minutes to allow the yeast to soften and bloom.
Add the olive oil, lard and salt. Using a dough hook, mix in the semolina and the flour (if you don't have a mixer, you can do this with a wooden spoon, switching to kneading with your hands when it gets stiff). Knead for several minutes, until the dough comes together into a smooth, supple ball (it will be a somewhat stiff dough).
Coat the dough with a bit of olive oil to keep it from drying out, and place in a covered container and refrigerate overnight (if you're in a rush, you can instead let it rise for an hour or two at room temperature).