Tonight I tried to make pizza using the dough from the master recipe in Artisan Bread...what a disaster. The dough was one week old and much wetter/sticky than when it was first made. It stuck to everything...no matter how much flour was involved. It wouldn't roll out properly nor was I able to shape it by hand (I tried letting it rest between the rolling and shaping). What the devil went wrong? Is there a better way to make pizza dough at home? I was so hoping to use this method, as I am short on time.