Slink over to the Patsy's thread and try my mixing and stretching directions. They may help you. I faced a similar concern a few weeks ago and I ended up watching a professional pizza maker and was then able to duplicate his technique. It is described in detail as well as photographed to make duplication a cinch.
Also, the mixing portion of the instructions are worth their weight in gold. Trust me on this. Use the rest periods, add flour gradually, and make absolutely certain that you hand knead at the end. Your dough will be spectacular. You can also cut down on the dough ball that way without having an ultra thin middle.