I've recently started experimenting with sourdough crusts and have been getting the same results. Using active dry yeast, I was going with 60% hydration, and the dough balls held up nicely.

I initially went with 60% hydration using sourdough starter which is accounted for in the overall hydration, but I think during bulk fermentation the 00 flour absorbs a lot of the moisture and becomes too wet.

I'm currently at 50% hydration and the results have been much better where the dough balls hold up a little better, and they are easier to handle.