This pizza dough can be used right after rising, or frozen for future use. If you're new to making dough and worried about doing things in the right order as most recipes suggest there is no need to worry. If you are doing it by hand you can follow the method in the recipe. If you have a bread maker you can just set it to dough and throw everything in but put the flour in last.
Kneading: Before you leave the dough to rise it should have a slightly sticky texture. If you touch it with your fingers and it pulls a string of dough away it's too sticky, so add more flour. If you can't feel or see where you've touched it, it's too dry, in that case add more water.
Note that there are variable quantities of some of the ingredients and here's why:
Salt: The more salt you use the crisper the base will be.
Sugar: The amount depends on how sweet a tooth you have and it can be substituted for honey.
Yeast: The more you use the more and the quicker it will rise.
Water: It doesn't need to be warm water, just don't use hot water, as it kills the yeast.
Flour: You can use a strong flour or, if you can find it, use type 00 grade pasta flour.
Olive oil: You can use extra virgin olive oil.