I have been making the same recipe with the same flour for the past 2-3 months or so, about twice a week. So the only variation is the process.
And I am learning a lot about process!
I always do cold rise, minimum 24 hours.
I've had tearing three times:
Some how, after my 12 min mix, the dough wasn't coming together properly. I weighed the dough, and realized I made a major mistake and the net weight was off my 10 0z. It obviously wasn't the flour, because the ball was way too dry. I added 10 oz of water, but it took forever, remixing, to incorporate the additional water. Note: I immediately made a second batch, this time without mistakes, so I could compare over the next few days. The 'mistake' dough were I added 10 oz water later, and had to mix the crap out it, tore easily and frequently, over the next few days when I tried to use it. The control dough worked and stretched just fine.
Morale: Be careful with your measurements, and don't overmix.
2. Over rising in the fridge. I have been mixing 6 - 9 15 oz. balls at a time. Since I generally only toss 2-3 pies/session, and I can't eat the stuff everyday, sometimes it's in the fridge longer than it should be. I have found between Day 3 and Day 6 (if Day 0 is mixing Day) it dough will start to collapse under its weight and start to tear. It will still make pretty good pizza if you can manage the tears.
Morale: Retarded dough is best between day 1 and day 3. If you use a lot of yeast, it might not make day 3.
3. Trying to stretch cold dough
I stretched a dough after only 20 minutes out of the fridge. And it tore like crazy. I was despondent as I had 8 more balls from the same batch. I thought I messed up the entire batch. I waited another 10 minutes, tried another ball, everything was fine. So were the next 5. From now on, I fire up the oven, then pull the dough out to acclimate - and don't start stretching until 40 -45 minutes out of the fridge. No mo tearing.
Morale: Let rest out of the fridge 45 minute minimum
Hope some of this helps.