Hi Daisy, as mentioned in my earlier reply, I think some of the difficulty you had with this recipe is related to the overnight rise. It sounds like you might have allowed the dough to rise in the refrigerator rather than at room temperature, which would definitely make for a much stickier, slack dough. Even at room temperature this recipe can be a bit tricky, because how cool or warm your home is has a big impact on the rate of fermenation and rise, which is going to make a big difference in the workability of the dough when it comes time to divide and shape the pizza balls. For more help troubleshooting this recipe, please don't hesitate to call our Baker's Hotline at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

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