Others in this forum more familiar with the posts in here will likely point you to similar threads that talk about offset cake spatulas, wrist technique, and lots of practice, so while we wait for them, I'll just make a few recommendations.
Make sure you let the pizza rest for at least 5 minutes before you try to get a whole pie out of your pan.
If your crust bottom isn't holding up to the acrobatics of a pizza extraction maneuver,
you might just need to bake your pizza a little longer so the crust is more sturdy.
Also, you might consider using a little more dough so you have a slightly thicker and more sturdy bottom crust.
Gluten can also help with stability, so you might consider kneading your dough an extra 30 seconds.
You can also try replacing 20-25% of your flour with semolina (many are already doing this).
The more stable the bottom crust is, the better chance you'll have of getting the pizza out in one piece.