The same thing that gives pizza crust its delightfully chewy texture - gluten - is what causes dough to shrink back when we're trying to roll it out. That elasticity is actually a good thing, because it means delicious pizza is on the way! Chilling the dough after it rises and before rolling it out will make it easier to roll. A bit of patience and using your hands to gently stretch (but not tear) the dough may help, too. And if the dough is still driving you nuts, let it come back to room temperature after chilling before rolling, since gluten strands can be tighter when chilled.