First time poster, long time pizza consumer. I've been making pizzas for awhile now, but just recently discovered the amazing Pizza Bible. I tried the master dough without starter and found it to be quite sticky. I did use KA bread flour, but otherwise followed the recipe. I also stored my dough in a container in the fridge (which I plan on not doing anymore).
I normally get my crust ready for the oven on parchment paper, but the dough was really sticky and became a little hard to work with. I did finally get it managed enough to make a pizza, which was delicious.
Any thoughts on what I did wrong, or what I could do to prevent this? Or is it normal?