I have tried the book's Master Class pizza several times, but the dough gets very thin no matter how careful I am with stretching. Sometimes the crust ruptures while baking and the cheese drips through the crust and melts onto the pizza stone, making a sticky mess. I wonder if it has to do with balling the dough. When I remove dough from the refrigerator and let it reach room temperature, it rises a lot. The dough balls are no longer neatly formed disks but big spread out masses with lots of air bubbles (not like the pictures in the book). As soon as I open the dough it gets very thin in spots. See my picture of what the dough balls look like at room temperature. Any advice?