When someone fails or gets poor results consistently, and especially with different dough recipes, that is usually a sign that something is being done wrong in all cases. In your case, it sounds like it is the punching down of the dough and re-balling and re-kneading it. That is one of the most common mistakes that newbies make, and my antennae are always up when I hear of problems like yours. Re-balling, or re-kneading or otherwise re-forming the dough before using to make skins really messes up the gluten structure and matrix and results in a dough that is overly elastic and hard to open up without tears or thin spots forming. Sometimes the problem is correctable if the dough is allowed to rest again and especially if it is a high hydration dough, but that can sometimes take hours and, even then, there is no guarantee that the problem will be corrected. I think that if you correct the dough handling problem and follow the other good advice that the members have given you before this post, you should see much better results.