Part of your problem might have to do with the dough temperature. What is the temperature of the dough immediately after mixing?
We normally look for something in the 80 to 85F range, but this is not hard and fast, so it can vary to some extent.
Try forming the dough into a ball after mixing, wiping it with oil and placing it into a bread bag, then twist the open end into a pony tail and tuck it under the dough ball as you place it in the fridge (DON"T TIE IT CLOSED). Allow the dough to ferment overnight (16 to 48-hours), then bring the dough out of the fridge and allow it to temper AT room temperature for about 90-minutes, turn the dough out of the bag into a bowl of flour, turn the dough ball to thoroughly dust it with flour, then pick it up and dust of the excess flour, place the dough onto a lightly floured surface and, using a rolling pin, roll the dough out to about 2/3 of the diameter you want to have. Now, using your hands, begin stretching the dough out to the desired diameter, making sure to keep your fingers about 1/4-inch away from the edges. This will help to give the finished crust a nice raised edge. From that point on, process it in your normal manner, then with a bit more practice, you will become more proficient, and make a better looking, more uniform skin each time, and enjoy some great pizzas along the way.
Tom Lehmann/The Dough Doctor