Hi Juergen, I think the issues you've been experiencing most likely have to do with how you're measuring the flour. It's easy to get too much flour when you measure by cups, particularly if you tend to scoop the flour into the cup. For our flours and recipes we recommend either weighing your flour, or using this method to measure your flour by cups. If you have a scale, you'll definitely get better results if you weigh your flour. Keep in mind, however, that this dough should be rather sticky and wet to begin with, which allows for gluten development during the long overnight rise in the bowl. I think our Weeknight Neapolitan-Style Pizza recipe might appeal to you because the dough should be easier to handle and the timeline is a little more typical for most pizza dough recipes. 

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