Looks like one hell of a cook especially for the first time making dough. You didn't burn the hell out of a pizza so the cook was a success!!!!
For the Bobby Flay dough, I've found I like to separate the dough into smaller balls prior to letting it rise. I've done it after the rise, but usually let it rise another hour. Now that I separate it first I do one rise, but I do it more like an 1.5-1.75 hours. Try to go straight into stretching it without beating it down first and letting all of the air bubbles out of it. If you rolled it, that could be part of the issue....rolling removes a lot of the air which makes it tougher. I've also found that since I got a Kitchen Aid, my dough comes out better. It really needs to be worked for a while before it is ready to divide up and rise. I usually let it rise on the oven and preheat the oven for 1 minute just to make it a little above room temp. Cover my bowls with plastic wrap instead of a towel so it creates a warm humid environment for the dough to rise.
I think it took me a good 4-5 cooks to get comfortable with my dough, so you seem to be ahead of the curve already. Great job!!!!