Working with sticky dough for pizza making I made a pizza dough with a recipe containing:
20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water.

After a good time of kneading, I let it rise for around 2 hours. Then I made balls. Already I could tell the dough was very humid and bubbling. I let the balls at room temperature for around 10 hours and after, when trying to shape them, they are way too sticky.

Unless the recipe has an issue, is there any tip for handling sticky doughs for shaping pizzas?
A super sticky dough is exactly what you want for pan pizza. Take a look at what Kenji from Serious Eats has to say about pan pizza dough. He uses a super-sticky, no-knead dough, but I bet yours would be fine for this application.

I followed Kenji's advice to make this pizza, it was the best pan pizza I've ever had.



Using the pan made dealing with the sticky dough a breeze.