I have another question about pizza dough.

I always seem to have trouble stretching it out. It tears, it won't stretch,
etc etc. I make bread all the time, I've made puff pastry with no problem,
I've made all kinds of specialty crusts such as the French ones that contain
a lot of sugar and egg yolk, and have no problem with regular pie crust, but
I've never been able to get the %*!$ pizza crust to behave!

Any tips?