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mattlacasse
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Take a look at the tips below the recipe as well!!
If mixing by hand, I've found that cold tap water does the trick. If using a mixer, I recommend using crushed ice to keep the water super cold. I try to keep temperature of the dough under 75° throughout the process. The friction of the electric mixers can produce quite a bit of heat.
I add sugar in the dough for a deeper color on the crust. Often frowned upon but I find it REALLY helps in home ovens. I recommend 2% sugar (10g) in an home oven and 0.75% sugar (3.75g) in an outdoor oven.
If you start mixing and it's way too sticky, let the dough sit, covered, for 15-30 minutes. Then it should be easier to work with.
For the stretch and folds, do 2-4 series of folds if mix by hand. If using a mixer, you might only need one series of folds.
Avoid storing the dough in room temps above 75°. Hotter rooms can overproof easier and It will be challenging to ball up.
"Advanced" method I use but don't notice a huge difference in results: autolyse- just mix the flours, yeast and water. Incorporate all water and cover for 30-60 minutes. Then add salt (and sugar). pinch/knead with wet hands for about five minutes. Then add olive oil and knead until fully incorporated.