So far, I have noticed that the way that you knead the dough makes a big difference. I think there seems to be 2 basic approaches, one is to keep all the surfaces/hands/tools dry using extra flour to prevent sticking, the other is to keep all the surfaces/hands/tools wet (I usually use a bit of olive oil) to avoid sticking.
For your roughly 60% hydration pizza doughs: in both approaches what you end up with is the outside of the dough being different to the inside (either because it is covered in flour or oil). Adding too much additional flour or oil to a recipe will potentially damage it. What I try to do is to knead the dough so that the outside stays on the outside as much as possible. I do this by rolling, squashing and stretching the dough rather than folding or tearing it. Trying to keep the inside on the inside and the outside on the outside.
For very wet doughs: neither of these approaches will really work if you use your hands. For these doughs I use a small amount of oil on the surface and repeatedly fold the dough into thirds using a tool such as a dough scrapper or similar. You can hold back and use a small amount of the water to keep your dough scrapper wet during this process to avoid the dough sticking to the scrapper.
After the initial part of the kneading process, the dough will be more developed and hold together without sticking so much. And you can change to other kneading techniques as you like. Generally though, if you want to keep your dough wet, the solution seem to me to be not to just keep adding flour.
You might also try looking at incorporating an autolysis phase into your dough preparation, this can help reduce the amount you have to touch the dough.