Bread-Bakers v109.n020.3

I make my pizzas with the same dough as for bread.

4 cups flour
2 cups water
1 t yeast
1 t sugar
3 t soft lard

It is a nice moist dough. For the pizzas I put plenty of flour on a 
board and flatten a ball of dough out and then stretch it on the back 
of my hands. It makes a nice pie but the edges are a bit tough. I 
cook it at 500F on a stone for about ten minutes. what do ya think?