Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture.
Add flour and stir until a sticky dough forms.
Transfer dough to an oiled bowl and brush top with oil.
Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
Puree peas, cream, thyme along with salt and pepper till smooth.
Slice cheese into 4-5 disc or shred.
Roll out dough. Brush lightly with a little olive oil.
Spread pea puree over the dough then place on cheese.
Bake in a 500 degree oven until the edge of the pizza is brown not burnt and cheese is melted.
Once out place 2 thin slice of lardo on top of the pizza.
The eat from the Pizza will melt the lardo.