I'm using Reinhart's Neo-Neopolitan recipe with KABF and mixing 8-10 minutes with bosch mixer. After mixing I portion into 475 g balls and put in ziplocs in the fridge for 1-3 days. Then they go into the freezer.
If I stick to the recipe exactly (by weight), the resulting dough is ridiculously sticky and difficult to work with. The dough is very soft and easy to tear when shaping. I frequently add 1/2 c or more of flour during the mixing just to get something reasonably workable, but the dough is still quite soft.
By contrast, I bought some pizza dough balls from a local bread maker. The dough was very rubbery and difficult to work with and shape. But, it was much better pizza than what I have been making. It was a very unique texture. The dough seemed relatively high hydration, but was not sticky whatsoever.
I've tried adding a couple tablespoons of gluten, but even that doesn't seem to help?
Do I need a longer knead time? I've seen some references which say not to add the oil up front. Will I get better results if it is added after the 5 minutes of letting the flour absorb the water?