Shaping high hydration pizza?
The other night I had an epic pizza FAIL. I had prepared a sourdough 80% hydration pizza dough with the stretch and fold technique and a 3 day cold ferment. I had used it to bake a couple of great ciabatti over the week. The problem was I just couldn't get the dough shaped. It stuck to my hands and wasn't strong enough to stretch. Do you have any tips on shaping very wet pizzas?