Maybe I'm not being clear..... while you're pressing it, do you FLIP the dough a few times and repeat the pressing process? (UNLIKE in the video I posted)
When I make my dough I make enough for more than 1 pie (maybe 2-4) so I do a bulk CF in a big Tupperware container that has a lid on it that I drilled a tiny hole in the middle of so the rise wouldn't pop the top off in the fridge. After 24 hours I pull the dough and portion into the multiple dough balls and we are told to keep tucking under and pinching off until you have that smooth stretched membrane of a skin all around with a pinched bottom on each ball. You place the balls pinched side down into separate containers if you have them that have been lightly oiled so they won't stick. I press mine down into those containers so they are flatter and maybe 5" in diameter. When you are ready to turn each dough into a skin you flour the top of the dough then pull it from the container and place the top floured side down on a lightly floured surface. That puts the "stretched skin" side of the risen and somewhat flattened ball down and the bottom pinched off side facing up... For some reason some say placing the stretched skin side down and baking with that side down produces a better crust than if the pinched side were down. Also, because the pinched side was placed down in a lightly oiled container so it wouldn't stick and help with the release you won't have that oiled side down when baking where the oiled side will hit a searing hot hearth that will burn it and cause it to smoke imparting a nasty burned oil taste to the pie. The pinched oiled side is up and will have toppings placed on it. So I'd lightly dust the pinched side (oily side) that is facing up with flour and press the center down all around with my fingers leaving the outermost say 1/2" - 3/4" untouched. Then stretch out the dough to the size you want however you want but don't press down that edge all around, just let it stretch with the rest. Just be sure when you bake the pinched oiled side is facing up and the unoiled side is down... If any of this makes any sense! LOL! Having thought about this I think that is why my last attempt the crust burned up at the really high Neapolitan temps... I bet I got mixed up and put the oiled side down as it is easy to get mixed up if you start flipping a few times. There's nothing wrong with flipping as long as you remember which side must face down.. Has to be the unoiled, smooth and non-pinched side.
Oh... For my initial 24 hr bulk CF rise I use one of these 32 cup ones that I've had for years and years making all kinds of pizza doughs in all kinds of amounts for multiple pies. Remember, I did trill a tiny hole in the center of the top so the rise wouldn't pop the top off of it in the middle of the night in the fridge. There are generic's out there too that are cheaper at around $31 on Amazon that I am sure would work just as well.
