How to manage a wet, amorphous blob of pizza dough
So I made my first sourdough pizza recipe tonight and had some struggles with managing the dough. I ended up having to form the dough three times since I couldn't seem to get it from the counter to the peel without losing control of it. It was still rather wet as I gently pressed it out so perhaps it was just too wet to begin with. I kept putting flour all over the counter and my hands and the dough...but it still would stick somewhere when I tried to move it.
The taste was good, the outside was crispy but because I overhandled it, I ended up with flat, dense/moist pizza crust. I probably should have let it sit again for an hour or so after I reformed it but my family wasn't going to wait another hour.
Any suggestions or tips for the next time I give this a try?