I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html
and did some calculations to come up with the specific Lehmann dough formulation you used, as follows:
|King Arthur Sir Lancelot Flour (100%):|
Olive Oil (0.95057%):
|263 g | 9.28 oz | 0.58 lbs|
166 g | 5.86 oz | 0.37 lbs
1.3 g | 0.05 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
4 g | 0.14 oz | 0.01 lbs | 0.72 tsp | 0.24 tbsp
2.5 g | 0.09 oz | 0.01 lbs | 0.56 tsp | 0.19 tbsp
436.8 g | 15.41 oz | 0.96 lbs | TF = N/A
There are a few reasons I can think of off the top of my head why you may have had poor success with the recipe. At the top of my list is that you used volume measurements for the flour and water. I can think of about a half dozen ways to measure out flour volumetrically and if I were to weigh the flour after method, I would get six different weights. And those weights can be all over the place with wide variations between them. And something as simple as the water can lead to poor outcomes. For example, water is supposed to be measured volumetrically in a cup with the cup being on a flat surface and the markings being viewed at eye level (and technically using the lower meniscus). If the dough in your case was wet coming out of the mixer, that would have been a good sign that you mismeasured the ingredients, most likely because you used volume measurements for the flour and water. I suppose it is also possible that you did not knead the dough long enough to more fully hydrate the flour.
BTW, you will notice that there are no volume conversions in the above dough formulation for the flour and water. It is because there are no reliable volume measurements for those ingredients, for the reasons as noted above.
Another possible reason for your results could have been that your finished dough temperature was on the high side--in excess of 75-80 degrees F (this is for a home setting using a standard home refrigerator, not a commercial one using a more efficient commercial cooler). It the finished dough temperature was too high, the dough may have fermented too fast. So, by the time that you decided to use the dough, it could have been overly fermented. When that happens, the dough is overly extensible (stretchy) and is hard to handle without the dough getting away from you. If you did not follow the instructions for managing the dough in accordance with the dough management measured described in the instructions for the recipe, and you let the dough ferment beyond the intended duration, that also could have resulted in an overly fermented dough because there are protease enzymes in the flour, along with acids produced during fermentation, that act to break down the gluten structure in the dough and cause the water to be released form its bond, resulting in a damaged dough that can be wet and sticky and overly extensible.
My best advice to you is to use a scale to measure out the flour and water. The other ingredients can be measured out volumetrically. And you should follow the dough preparation and dough management steps as closely as possible, including the duration of fermentation. If you use water at around 65-70 degrees F, I think you should be OK from a finished dough temperature standpoint. If you want to measure the finished dough temperature, a simple stick thermometer will do the trick. As I am composing this, I see that Jeff has posted and offered you his suggestions from the equipment side.
As you can see, there is a lot of science behind pizza making, so everything has to be done with a great deal of precision.