An update, I've been learning the art of hand kneading dough, and now I'm a convert. I developed a method after watching the french method of kneading wet doughs, and man, my doughs now are really good! I can stretch the dough out really thin without it tearing. Although I thought I fixed this problem with the food processor, I was still getting a lot of tearing with 63% hydration doughs. Now, I can stretch much further with with the pizza hanging over my knuckles.