You already got very good suggestions.
I would add that maybe you should use more flour when you are shaping the dough before putting it into the pan (Bonci use a lot), it shouldn't be sticky.
Yeah, I noticed that. My dough is very, very sticky.
One thing about Bonci's dough which I wonder about is that, in his class at least, he sometimes appears to use a lower hydration dough (closer to 70%, I believe) than many people are using for Pizza Bianca on this site (closer to 80%). 70% is obviously more manageable and doesn't require as much bench flour compared with 80%+. Maybe he does it so he doesn't frustrate his first-time students?
Anyway, the hydration that I'm playing with these days is anywhere from 80% to almost 100%, because this is the range I've heard about for other places who do Pizza Bianca like Sullivan Street, Campo de Fiori and Bosco.
I just wonder out loud how many of these bakeries are doing something like a 20 minute intensive mix using a high speed spiral mixer? I look at the dough in the Campo de Fiori video 1) in the mixer (around 00:15) and 2) coming out of bulk fermentation (around 00:27) and it doesn't look like my 80%+ hydration dough at all
Mine looks more like liquid levain and is very difficult to handle at 80% while theirs has so much gluten development and appears so much easier to handle and shape. It doesn't even stick to the metal table in the video?!? I've heard that Jim Lahey says that his Pizza Bianca dough is the only dough in his bakery that doesn't work with his "no knead" technique. If only I had a high speed spiral mixer in my apartment. Maybe I could solve the mystery...