Hi Richard, I think one of the tricky parts about this recipe is the long bulk ferment at room temperature. While allowing the dough to ferment for 24 hours at 70°F, might work fine, your dough was likely over-fermented when left for that long at 80°F. Unfortunately, dough that has been allowed to rise and ferment for too long at too warm of a temperature gets wetter and stickier, as the dough begins to breakdown and release water. Next time I would encourage you to leave the dough out at room temperature and to keep an eye on it past the 12 hour mark; longer may not be better if the dough has risen appropriately in that amount of time. When it does come time to divide and shape the balls of dough, feel free to use enough flour on your work surface and the dough to make the process relatively painless. You might also want to consider making our Weeknight Neapolitan-Style Pizza recipe, which includes a more traditional timeline, more yeast, and not nearly as wet of a dough.  

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