Sourdough Swamp Thing

Help!! I’m very new to sourdough so I’m struggling. I’ve read a lot of posts about it and I feel confident about it but the dough isn’t cooperating.

My starter is almost 2 weeks old, but it checks off all of boxes: i used it when it had doubled in size, it had bubbles and the right smell, it floated in water. I made the dough and I know the creation of it is very sensitive so I followed the flour/water/starter ratio as directed. It was super duper wet. I know this is a wet dough so I went with it. By the time I got to the last proof I hoped it would pull together but it spread all over the counter. 

I really think the problem is with the flour - I live in Mexico and the quality of flour available is pretty bad. I’ve struggled to get pizza dough to work as recipes direct, I always need more flour for those recipes. 

so my question is can I keep adding flour without measuring to get a dough that seems to be the right consistency? Any other suggestions?

thank you so so much!