I have the same challenges as well every time I try to make pizza dough from scratch. Most of the time, it the dough never doubles in just an hour - it usually takes like 2-3 hours. And this is even when I am putting it in my oven with the light on inside, to keep it from any drafts. Then when I flatten it down, dust it with flour, and dump it out on a floured surface to stretch it into a pizza, I get one of two things happen: 1.) The dough tears easily no matter how carefully I try to work it into a pizza crust, or 2.) the dough keeps snapping back into a ball no matter how much I try to stretch it out.
Then when I try to bake it in the oven, it barely rises, and often sticks to the pan. Ironcially, I used to work at a pizza shop for many years (though I never made the dough there). I do recall that they would grease their pizza pans with vegetable shortening, and would let the dough rise for a second time in the pan itself, covered, before using it to make a pizza. So that may be something to try.