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Does the dough have a skin layer? When I buy pizza dough it comes in little balls, and the surface dries out faster than the interior so they sometimes develop a skin layer. It might be enough to cut a slit in the skin wherever you need the dough to stick, or you might need to mash the dough balls up and re-knead them.

You could also try to soak the dough in water; give the water some time to take effect. Vinegar might also help... I mean if you use acid to destroy the dough's gluten network on a microscopic scale maybe some of the protein chains will end up sticking out from the bulk, where they will be more receptive to new friends from other decimated dough blobs.

Or you could roll your own dough :) I have never once made a batch of dough myself and thought "wow I wish this would stick to my hands even more" it's actually quite the opposite.