Actually my dough is 64% hydration along with some oil or lard. The dough, if I let rest more than a couple of hours, will start to spread slightly beyond the rim of the screens.
The screens are oiled, by painting with a brush, a mixture of 1/3 lecithin and 2/3 canola oil. This is what Pam is made of. The dough is rolled out with a pastry roller and as long as the final stretching is done by lifting the dough off the screen and stretching above the screen, there will be no sticking. It works for me.