Higher Hydration calls for higher patience??

[jspiegz]

Hi all! Novice pizza maker here.
I've been making around 62-63% hydration doughs.
Tried autolysis with a 70% dough a few days ago, was one of the most frustrating experiences. Ended up throwing it into a breadmachine, helped a bit but was still sticky, balling was a mess, and the pizzas didn't stretch.
Attempted 65% in my dough machine (bread machine) and it's quite sticky. Tried the method of folding 4 corners, waiting 20 min, rinse and repeat. While it is easier to work with, still quite sticky.
Any advice or words of wisdom for higher hydration?
Simple tips and tricks?

[jsaras]

Wetter dough (hydrations of 67% and higher) is indeed harder to handle.  It’s like trying to catch a wild animal. 

Damp hands are helpful as is an oiled counter.  Alternately (preferably?) a healthy amount of flour ok the bench can be used.  But even with these necessary techniques, experience is the best teacher.  Although I’m not a fan of higher hydrations (except for Al Taglio), the dough handling experience it provides makes handling “regular” dough seem like child’s play.

[jsaras]

One more thing I should mention.  Are you managing the final dough temperature?  Bread machines tend to produce really hot finished doughs.  You may need to use ice water to get an acceptable finished dough.

[Pizza_Not_War]

Not all flours play nice with lots of water.