I fridge my dough for a few days to ferment and find it’s super important to let it get back to room temp so it relaxes before stretching. Also doing some quick math, your dough hydration is like 62% so bumping it up to make a wetter dough might also help in the not tearing department.

As someone who also makes a lot of pizza at home I can’t enough endorse switching to grams over oz as it makes doing dough hydration calculations so much easier. Also type 00 flour which you can get on Amazon really helps with the gluten development

I chose to fuck off at noon and go ride my bike for a long time and I regret nothing.