- wet kneading: low speed 8mins (after 5mins add rest flour)
I use Jeff's mixing technique too. Do you add the rest of the flour all at once? I add 2 or 3 heaping tablespoons at a time, let it mix well, and continue. If you add it in all at once, that may be a problem.
From the sounds of it, though, the 'problem' may be the flour. Western European grain is usually soft, whereas North American grain is usually hard, producing very different flours (not just different protein content). Luckily for you, Neapolitan pizza is traditionally made with soft-grain flour. If you use Jeff's technique of putting in as much flour as necessary to obtain a certain consistency, you should be able to eliminate the stickiness problem. But I would imagine that the elasticity problem would increase.
Caputo pizzeria flour is the gold-standard, so you might want to try getting your hands on it. Then try making one of the many caputo dough formulations on this board. If the dough stretches easily and is fairly easy to handle (doesn't stick too much), then you know the problem is your flour.
Lastly, maybe you shold post a short video on youtube (and place a link to it here) that shows exactly how sticky and elastic the dough is. The experts here may tell you that the dough is fine after all.