When I try and stretch my dough I get a very uneven stretch, there are a lot of weak very thin spots. My dough seems to dry out and rip when I am shaping it as well. When I am shaping the dough into balls, like tony said I am careful not to tear the dough and I am sealing the bottom as well as I can. Is my dough tearing because it doesn't have enough moisture? And I am pretty sure my weak spots are a technique issue. Any thoughts?