Hello everyone, newb on this forum with a fundamental question. Made some fairly good Pizza last night but I've got a problem and I don't know why this happens. All goes well with my pizza dough, proofing, rising etc etc. But...when I go to actually make the round pizza it's almost as though I'm fighting a rubber band, and the more I fight it, or even try to work with it, I get tears and the dough stiffens and nothing but problems. When I use my hands to stretch the dough it retracts RIGHT back to where it was like a rubber band and zero progress is made. I'm tempted to do the unthinkable and get a rolling pin.
I watch people on videos and it's almost like we're working with two different types of dough. When they roll theirs around they make progress continually. Even when I've got enough to drape it over my knuckles, working with the edge just tears the middle.
I've probably made Pizza a few hundred times now, but frustrating as it is, this is the one area in which I've made little progress. What the heck am I doing wrong??
Thanks for any tips.