What to do when too much liquid added to flour mixture?
If everything is already combined, you can't really boil off the liquid without also cooking the flour, killing the yeast, and ruining your dough. If you don't want the large amount of dough you would have from just adding flour to what you have, your best bet is to just throw away a portion of what you've made, add flour to the remainder, and proceed. In the future, try adding 75% of the water, then adding the rest as needed. Sometimes this is the only way to account for additional moisture your flour may have absorbed in humid environments.

In the case of pizza dough though, if you have too much, if you portion it, lightly oil the portions, and freeze them individually, they should keep fairly well.