I do everything correctly. Measure my portions accurately, mix it w hand mixer. Knead it properly. Refrigerate it for a day, keep it at room temp 2-3 hours before stretching but it never stretches beyond 6-7 inches. 280g ball of dough. Starts getting holes after stretching a little.

I have watched 100s of videos of stretching dough and I minic what they do but it tears up all the time. It never gets as thin as they get it. Help