Mellow104, welcome to the forum.
While I think there's a lot to learn here in the way of stretching, the one thing that I've noticed is that you'll find a lot of different approaches, and I'm not sure all these varied approaches will help you match the output of the experienced workers.
Definitely, read the forum, but, if I were you, I'd find the guy with the top stretching skills, track down a video camera (or camera phone), film him from different angles, and watch the video over and over again. At the same time you're watching the video, mimic his movements with your hands. I find doing hand movements against a table or against a bed helps. If you do the hand movements over and over again for hours, by the time you get back to the dough, your speed should pick up.
Another thing to consider- and this took me a while to figure out, is that slower stretching adds additional work. As dough sits on the bench, it absorbs flour and gets sticky. They might be able to flour the dough ball once and form the skin without adding more flour while, until you get up to speed, you will most like have to add more flour during the stretch. If you don't add flour and can't stretch quickly enough, the dough will catch on the bench and your circle will be gone.