Pizza sourdough

It depends on your flour, some flours will take more water.  I use a hard bread flour from a local mill and find all purpose flour from the grocery store not to take as much water.   If it comes out wetter than I want I give it a 10 minute rest then do a stretch and fold, repeat it a couple of times a 15 minute intervals then portion it and put it in the fridge for the next day.  I never add flour to the mixer as the stretch and fold seems to make it so I can handle the dough.  I don't like the dough to be too dry because I find it difficult to get a dry dough thin without tearing it.  Another thought, how hydrated is your starter.  Mine is a heaping cup of flour to a cup of water, I know not scientific.  I find this starter needs less attention and can be ignore in the fridge 7 to 10 days.

My standard recipe using a starter is 70% hydration, 2.5% salt and 8% starter.  Pizzamaking.com has a great tool that will give you weight measurements based on the amount of dough you want to make.  I usually make 2 310g balls and for that it would be 335g flour, 227g water, 9g salt and 50g starter.  After the autolyse, I add the starter and salt then place in a clear tall container.  Every 30 minutes I do 3-4 folds ala Tartine until my hands come clear of dough, usually 3-4 hours.  I then make up the 2 balls and place in lightly oiled glass containers, then into the fridge for 3-4 days.  Bring up to room temp and cook off as desired

Mark

google ischia or camaldoli.   There is good info out there and imho those are great places to start a good culture from