Hi Kyle, we're sorry you had difficulty with the consistency of this dough! It is a wet dough, and it's fine to use plenty of flour on your work surface and hands when go to divide and shape it. Because this sits out for such a long time at "room" temperature (which can vary quite a bit from one home to the next), the degree of fermentation and rise will also vary quite a bit, and this can have a big impact on the texture and workability of the dough. You may find that our Weeknight Neapolitan Style Pizza Recipe, which contains more yeast, and isn't quite as wet, will perform a little more predictably and result in a dough that is easier to work with. 

• Reply