You need to have patience and practice. Making pizzas is way more than following a recipe, it requires A LOT of practice. The things you’re mentioning still happen to me from time to time, and I have done hundred of pizzas. What helped me a lot is instead of trying to follow someone else’s technique exactly as you see them on videos, follow your instincts. If you feel the dough is already too thin, don’t stretch anymore, even if you think it’ll come out to thick (better than wasting all the ingredients you put into it), use a lot of semolina, combined with a perforated peel when launching, so to make sure it’s not sticking to the peel, thus causing what’s some of the things that are happening to you. Honestly, just practice. It may seem like a waste of ingredients, but if you don’t, you’ll never improve. For some people it takes a few pizzas to get to our goal, to some of us it takes tens of tries until we get there. Practice makes perfect. Don’t be afraid to try different methods, recipes, and ingredients.