I work in as pizza place that uses screens. Pizza are fairly thick uniformly across the pie—TF=.16 approx. When I’m at the pounding table, I get the skin to the proper size, Once I place it on the screen, it shrinks back. Sometimes I can give it a spin and it fits. But some times when I spin it, I get a thin spot—the boss does not lke this to say the least. Any suggestions on my pounding technique. Changing the dough is not an option.

Gotta love those thin spots!

Try more uniformely stretching the dough. You are taking too much from the center when that happens.

Good dough has that elasticity so it is not the dough.