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There are many factors, but it should be relatively easy to get a dough to not be sticky at 63%
What was the flour? What was the mixing schedule? Mixed by hand or machine?
Nef-
Caputo blue pizzeria, added salt, then activated yeast (in water) then the rest of the water. Mixed by hand, then kneaded for 10 mins or so, until it felt right. Wasn't especially sticky at the end of that.
I let it prove for about 20 hours at room temp, at which it got sticky and was hard to get out of the bowl. Balled and left for another 4 hours, when it was still sticky to shape.
I've just changed my Ooni to run on gas, so will hopefully be retrying the 63% this weekend.
le_james
On my attempt to increase hydration (60 -> 63%, 24hr proof) I felt it got more sticky than the previous recipe, and I needed more flour on the peel. Was what I make not developed enough? If so, what does developed refer to?