Any tips on stretching evenly? I'm doing the edges first, and stretching the sides out with my knuckles.
It takes mainly practice to be able to get more proficient in shaping dough skins. Some people lower the hydration for practice purposes so that the dough is easier to work with. For example, instead of using 63% hydration, you might try using 58%. Once you get better at shaping and stretching dough balls into skins, you can gradually increase the hydration.
Another method is to use a rolling pin and roll the dough out to about a couple inches short of the final desired size and then stretch the dough skin out the rest of the way to the final desired size by hand. Tom Lehmann discusses this method in a PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?p=41080#41080.
I believe that that method is also shown in a video (with Jeff Zeak) at http://www.pmq.com/tt2/videos/id_181/title_How-to-Make-Pizza-Dough/.
Another good video is the one by the pizza dough impressario Tony Gemignani, at http://www.youtube.com/watch?v=SjYqw1CLZsA.
If you don't have a rolling pin, you might try using a wine or large soda bottle--and add a rolling pin to your growing list of purchases along with the digital scale, dry measuring cups, and wooden peel
EDIT (8/23/13): For an operative link for the PMQ video, see