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Keep the dough temp under 72° after mixing. Add ice to the water if using a mixer.
Decrease the amount of yeast (adjusted in the recipe).
Consider mixing a few minutes less and adding more stretch and folds until the dough passes the window pane test.
Keep a closer eye on the dough in the later hours of the bulk proof. If it starts to bubble a lot, chances are it's at its peak. And if it hasn't been 20 hours, pop it in the fridge to slow down fermentation until you're ready to ball them up individually.
If it's really sticky when you go to ball it up, add flour but not too much. Use a "bench shaping" method.
If it is overproofed, the dough will also be sticky after you stretch it. So build the pizza fast or use a lot of semolina on the peel.