Using Overly Sticky Artisanal Dough for Pizza
I was distracted during the weighing out of my twice weekly artisanal bread dough (which has become quite easy for me) yesterday and must have put in considerably too much water. I have done the usual round of turns (after autolyse) and overnighted the dough in the fridge but it is still way more sticky than I usually work with and doesn't;t seem to have much strength. I am considering changes courses with it and making it into a pizza (or several) for supper.
I know this seems a bit heretical but any advice on doing this as a way to salvage what is not going to be a good artisanal loaf?