A few tips to add to the above (I mostly make neopolitan style pizzas but occasionally like to bust out a Detroit style at home):
1. Use pizzadoughcalculator.com for ratios. 65% hydration is usually money for me. I typically bump my pizzas up to 330g because I like them a little bigger. I also typically add sugar, I like a crust that's very slightly sweet. Blooming the yeast for 10m as said before is ideal, then mix in other ingredients and kneed in a KitchenAid for 10-15 minutes.
2. Cover dough when proofing so the water doesn't evaporate. I like the heb brand plastic containers, I'll oil them (so the dough doesn't stick) and then separate my dough into individual balls and put in the containers.
3. I usually like to let my dough proof for several hours before stretching and making pizza (make dough at 7am to cook at 5pm) You can also do a 48-72 hour cold ferment which helps with elasticity. Otherwise, if same day, sprinkle a little garlic powder in, it helps with elasticity too. I'll make my dough in the morning then cook in the oven or on the grill that night.
4. For stretching dough, if you're new to the game, feel free to use a rolling pin. I still use one every now and then, for example when I was making 8 pizzas for my daughter's 13th birthday. Some will say it's a cardinal sin but it's better than ripped dough. It just usually results in pizza without as many air pockets.
5. Get a decent pizza peel. A lot of people use cornmeal but I prefer dusting with flour to keep the pizza from sticking.
6. Don't go crazy with exotic pizza flours right out of the gate. They can get pretty expensive. Instead, just a good king Arthur or heb bread flour can yield excellent pizzas while you work on technique.
7. If cooking on a grill, look into a pizza stone made for grills. If interested I can look it up, but I found a place that cuts pizza stones to fit the bottom of your oven (you have to supply dimensions) and they also had pizza stones with metal shields to protect the stone. It works really well on my gas grill which I can get up to around 600F or so. I turn on all 4 burners below the stone.
I've been making homemade pizzas for the family most Friday nights for the last 10 years, learned a lot through trial and error, watched a lot of videos and incorporated what I've seen into my process. I'm not claiming to be some kind of pizza god but I'm pretty proud of the results I get.
