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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-
I suggest you learn what the dough should look and feel like at the end of the process. Takes practice! I'm half kidding, but it's useful!
I'll get my coat. The lone wolf departs.
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I’d give it at least 3 or 4 stretch and folds in the first hour to keep building strength - see if that helps.
If that doesn’t work, it could be over proving depending on the temp in your kitchen and how much yeast you use. Although a yeasted dough probably shouldn’t go over that quickly to the point that ye gluten is breaking down.
bright
Nef
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?