It’s usually because the gluten needs to relax a bit. When this happens to me, I roll the dough out and even if it contracts back a little, I lightly cover it and let it rest for 10-15 minutes. Then when I go to roll it out again, it stays in place. Another way is to separate your dough into the pieces you’ll use for pizzas and let those dough “balls” rest for 10-15 minutes before rolling out. That will usually preempt the problem. Also, dough that is overfloured will tend to have this problem more than a slightly softer dough so watch that, too.