Turo, By my calculation the dough Susan is making has a water to flour ratio of 58 percent. 14 ounces of total water divided by 23.99 ounces of flour equals 58.3%. I am assuming you did not weigh the water and flour but used volume measurements, but watching the video the way her dough came together would indicate a high 50s hydration, which is not that wet a dough and if handled correctly shouldn't give a beginner too much problems. Another thing I would like to mention, her dough is meant to be baked the same day by the amount of Active Dry Yeast she is using in her dough. You have changed the recipe to a cold ferment, plus the rekneadings, which means using less yeast would be best. It happens frequently that new to pizza making people change a recipe and then have problems because of those modifications. It would be best for you to ask what size and style of pizza you wish to make and the members here could then direct you to recipes that fit your requirements better as Susan's video does not address that.