I am new to this sight and fairly new at pizza making. So I bought The Pizza Bible and I just made the Master Dough with Starter Recipe (Page 44). I followed the ingredient list exactly; however, I tried the autolyse method by first combining the flour (453 grams) with the diastatic malt; I next added 210 grams of ice water and mixed on my mixer until flour and water combined; I then covered bowl with plastic and let rest for 30 minutes; After that I finished the dough by first adding the 2.2 grams of dry active yeast combined with 70 grams warm water; next the Tiga starter; next the salt and lastly the oil. The dough was incredibly wet and almost impossible to work with when I put it on the counter; I decided to add some flour to the dough and my hands while kneading in order to try and get a smooth ball but it was a real challenge. I feel like I must be doing something wrong?? Can anyone help? Thanks.