I am by no means an expert but I have experienced your same problem and this is how I resolved it to some degree. Are you using AP flour? If so, try a high-gluten (sometimes called pizza flour). You can't find it in all stores. I am using Bay State Mills - Bouncer, that I found at GFS in a 25# bag. Also your hydration levels seem a bit high. I use 56% hydration, you use 67%. After mixing the dough for the first time let it rest (autolyze) for up to an hour. This is supposed to let the gluten form to provide for better stretching. It is a challenge for sure.