MAJOR pizza dough fail! Help

Sticky generally means too much water / not enough flour.  It's easily fixed by adding flour.

It's easy enough to make yourself...don't waste money on mixes or store bought dough.

2.5C flour
1C water
1 envelope active dry yeast
1t kosher salt
3T olive oil
1t sugar or honey

Warm water to around 100-110F, mix with yeast and your sugar of choice.  I use honey.
Measure out the flour.  I use 2C AP, .5C white whole wheat (all King Arthur brand).  By the time you're done measuring out the flour, the yeast/water/sugar mix should be showing some signs of life.  Mix in the salt and oil.  Then mix in the flour.  Mix until uniform.  At this point, it may be sticky...not to worry.  On a clean counter top or other suitable surface, spread some flour, dump out the dough and knead for a few minutes, adding flour as necessary.  You want the dough to be soft and smooth, not sticky.  If it's sticky, it needs more flour kneaded in.  I generally end up adding around 1/4C during the kneading process.  Return to a well oiled bowl (the original mixing bowl should do), and either let rise for an hour or overnight in the fridge.  Punch down, and ideally, let it rise again before punching down again and stretching or return to fridge until you're ready to cook (for me, that's usually in the evening...i.e. I mix the dough the night before, punch down in the morning, put it back in the fridge, punch it down again in the evening, and bake).  If you do put it in the fridge, take it out in advance to warm up before cooking...preferably around an hour.

When you're ready to make the pizza, spread flour on a suitable surface in a roughly 16" diameter circle, place the dough in the center, and start spreading it out.  I can't really explain how to do this part, but will say it's the part where I struggled the most.  If you don't want to fight with it, you can use a rolling pin, but you'll end up with a totally flat crust.  This quantity of dough properly stretched will make a 16" pizza.

I pre-cook for 2 minutes before saucing and topping, then another 12 minutes.  It can be done at 425F in the oven, or at as close to 425F as you can regulate in the egg.  Either way, use a pizza stone that's been preheated.  I cook on the stone using parchment to make it easy to transfer the crust on/off the stone.

Homemade , never store bought. Its 3-5 ingredients tops, look how many are listed on that box.
Practice makes perfect.

My local pizza shop will sell me their rounds, just need to proof and roll out ( stretch to oval / round ).

Buy mine at local pizzeria...$2 per dough ball. Probably cheaper than buying all ingredients to make my own dough plus save time too.

I know some will frown on this, but I use a bread machine.  Just 1.5 hrs on the dough only cycle and we've had some great crust.  Recipe similar to above, but I'll use molasses instead of sugar or honey.  Make sure you use quality flour, it really does make a difference.