A note about hand-tossing your pizza crust: don’t.
When I was in high school, I worked for pizza joint and got quite good at hand-tossing. I enjoyed it, especially when little kids would smoosh their noses up against the window to watch (thankfully someone else usually had to clean the window!). But it’s a perishable skill: if I try to toss pizza now, I tend to drop it or put holes through my dough.
If you must try, remember: always catch on the back of your hands to avoid poking holes through the dough, and its all about rapid rotation, not altitude. And when you drop all of your crusts on the floor, it’s time to call the carry out place…
I also think a fair portion of the ability to toss a pizza is in the dough itself. You need long, but weak, gluten strands, which probably means long (refrigerated) rising times. You might also try pastry flour instead of all-purpose, or more olive oil or dry milk to make it more tender.