I've fixed my problem of the dough being too sticky (reduced water content).
Now, my issue is the dough will not retain its shape when forming. It's like trying to stretch a rubber band and expecting it to stay stretched. This makes it nearly impossible, for me, to form a circular dough. My pizzas have the funkiest shapes, but dough browns beautifully and tastes wonderful (kudos to Tony for that).
Any suggestions would be greatly appreciated!