Hi Connie, adding additional hours to the overnight rise at room temperature can be risky, especially if your home tends to be warmer than the 72°F referenced in the recipe. It sounds like your dough over-fermented a bit, which can definitely contribute to a very wet dough that rips easily and won't hold its shape well. Next time, try to time the recipe so you can leave the dough in a cooler spot for a shorter amount of time, if need be. 

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