On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan.
First of all, I roll the dough on a granite counter. Even though I sprinkle flour on the counter beforehand, the dough still ends up sticking to the counter. As I try to lift the dough off the counter, sometimes it will stretch and tear because of how stuck it is. (One time I tried rolling the dough on parchment paper, but the dough stuck to that too.)
Then after I have gotten all the dough off the counter, it is obviously too big to fit in my hands, so much of it will droop as I move it to the pan. Some parts of the dough might even fold onto itself by the time I have it in my oiled pan. Then I have to try to unfold it (nearly impossible) or flatten it out and reshape it in the pan. This results in some ugly dough that doesn't rise uniformly. One time the dough had folded onto itself so badly that it didn't seem salvageable, so I threw it out and started all over.
How can I roll my pizza dough without it sticking to the counter, and then how can I move it to my pan without it folding onto itself? (BTW, I am using a recipe that calls for 227 grams of water and 346 grams of bread flour.)