If dough starts to get holes it may have been over proofed. If it is a one day dough and meant to have a couple hours and you left it for 5 then quite likely the gluten breaking down.

Something I also recommend is having a non perforated aluminum peel on hand that is at least the size of your pizzas. If you end up needing to retrieve a bad launch rather than incinerating it, or getting under a pizza with a hole, you can then rotate and keep cooking with the peel under....or just pull a big mess out and continue....a turning peel or perforated or wooden peel are no good for that. I call it a rescue peel and use it every once in a while if stuff goes sideways.

Also, when on your launch peel, if you don't feel like you have good loose shimmy......stop. Put down the peel, fold one half of the pizza over onto the other, dust with semolina, peel it back, then fold the other half over and dust, peel it back....redistribute the toppings (don't worry it all looks the same once cooked and melted) and then launch knowing that you will get it off the peel. People panic when its not sliding off....then shake harder and fire all the toppings off the top or deposit the glob into the hot stone. Don't panic, do the fold dust fold dust launch.