Bread-Bakers v109.n021.5

I think 10 minutes is rather long for a pizza, especially at 500F. At 
least that's been my experience.

Allen
SHB
San Francisco

PS: For pizza I would think that olive oil would be better than lard...

PPS: Where's the salt?! 1.5 to 2 teaspoons, probably.

PPPS: Join the cult and start measuring your flour by weight! You'll 
get more consistent results that way. (But don't drink the Koolaid.)