Dough Sticky

So didn’t make any pizzas last year due to lots of summer travel. Back at it this year and have been having the same issue, basically the dough ends up quite sticky and the dough balls get pretty flat as per the pictures.

I’ve been using a 60% hydration with bread flour. 270 gram dough balls. 823 grams of flour. 494g of water. 25 grams of salt and about 2 grams of yeast.

Water combined with salt and sugar. Then I add the flour mixed with 2 grams of IDY into the water mixture using a KitchenAid mixer for 10 minutes or so.

Would then either place the dough into an air tight container for 24 hours in the fridge, then take it out about 4 or 5 hours before hand and ball it up and place into the proofer.

Today instead I just did same day dough so went straight from the mixer into the proofer for 5 hours.

Can’t figure out what I’m doing wrong? Dough is sticky and tends to stick to the oiled proofed and hard to properly stretch.