Completely frustrated with inconsistent and sub par results, I blamed it all on my tools rather than myself and recently invested in a baking steel. I also bought a copy of The Pizza Bible (linked below). Game changer. Turns out I was making a few critical mistakes.
https://www.amazon.com/Pizza-Bible-Neapolitan-Deep-Dish-Wood-Fired/dp/1607746050
Master Dough Recipe Can be Found Here for you cheapos (would you download a car?):
https://www.scribd.com/document/256940731/Tony-Gemignani-s-master-dough-with-starter
Lastly, I actually watched a few videos where experts handled and shaped dough, specifically this one. This seemingly minor change in how to handle the dough has made an incredible difference, especially in handling higher hydration dough. I have finally achieved a real NY style pie in the pizza wasteland that is Texas.
If I can figure out a good way to do it, I'll add some pics of the garbage I've been making lately.