Hi Daisy, we're very sorry to hear you ended up with an extremely wet, sticky dough! Because this recipe only calls for a tiny amount of yeast, the 24 hour rise is meant to be at room temperaure, not in the refrigerator. If you happened to refrigerate the dough, this could have definitely contributed to the difficulties you experienced. No-knead recipes can be a bit difficult to navigate because even "room temperature" can vary quite a bit, and this temperature has a big impact on how quickly this dough will ferment and rise, which will also affect how the dough feels when it comes time to shape it. For this recipe you want to see the dough puffing up overnight, but not doubling. It's also fine to use plenty of flour on your hands and on your work surface when it's time to divide and shape the pizza balls. We also have a Weeknight Neapolitan-Style Pizza recipe that I think is a bit easier to accomplish, since it contains more flour and isn't quite so sensitive to room temperature. 

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