I have been making sourdough pizza crust for a few years now! I've never had great success with tossing it (for the reasons you've mentioned) and have opted for the "taxi driver" approach (my term, because I have no idea what to call it). After flattening out the dough into a small round, I let it hang from my hands (thanks, gravity!), rotating it like a steering wheel, and pinching it flat as I go (the part that is above where I pinch becomes a nice thick outer crust. I find this works really well for the delicate whole-wheat dough, and it has come out WONDERFULLY in our wood fired oven.