When dough sticks to everything
A soft dough is not necessarily a failed dough. Give it a rest after mixing and use a dough scraper. Lightly wet hands help during folding; a lightly floured surface is more practical for shaping.
If the dough still flows after resting and developing structure, its water quantity may be too high for the flour. Over-fermented dough can also lose strength. Change one variable at a time in your next batch.
When it keeps springing back
Tense dough often needs a pause. Cover it, let it relax briefly and try again. Very cold dough can also be harder to stretch.
Press from the centre towards the outside, leaving the edge largely untouched if you want an airy rim. Avoid pulling hard at one point. This thins the centre unevenly and can cause holes.
When holes appear or the base sticks
Small holes can be gently pinched together. If the centre is already very thin, aim for a smaller pizza. Heavy, wet toppings make it more likely that the base will stick to the peel.
Add toppings only when the oven is ready. Before launching, give the peel a gentle shake to check that the pizza moves freely. If a spot sticks, carefully lift it and dust a little flour underneath.