What was the finished/mixed dough temperature? If it was too high (above 80F) this might be the cause. Also, high absorption doughs do not hold up especially well as a dough ball as they tend to flow out excessively. A quick fix when using a higher dough absorption is to ball the dough, oil it, then drop it into a plastic bread bag (please not a Zip-Lok) I like to use bread bags. Twist the open end to form a pony tail and tuck it under the dough ball as you place it into the fridge. When you remove the dough ball from the fridge, allow it to temper at room temperature for an hour or more, then turn the dough ball out of the bag into a bowl of dusting flour, then proceed to open the dough ball into a pizza skin in your normal manner. This method pretty well negates any stickiness issues.
Tom Lehmann/The Dough Doctor