I think I might be able to add something to your procedure. First, be sure to take the temperature of the water after you have "nuked: it. You don't want it to be more than 90 to 95F, unless you are using active dry yeast, then the water should be 105F. This temperature is very critical. Too hot or cooler and you will not get optimum yeast activity. Next, don't mix the yeast with the salt and sugar. This is bad for thwe yeast as both will have an inhibiting affect on the yeast in the concentrated solution. Also, be sure to weigh out the water. Remember, you are only working with 1-pound (454 grams) of flour weight and 4.45 grams (28.4 grams in an ounce) is equal to 1%, so as little as 9 grams of water can make a difference in dough consistency. Your scale should be accurate to within two grams or so to allow for accurate weighing of such smoall dough sizes.
A good method to use for making small batches is to put the water in the mixing bowl, add the yeast, and stir to suspend the yeast, then add the flour, salt, and sugar, mix for about 2 minutes, add the oil and continue mixing just until the ingredients are well incorporated. The dough will not be smooth. Remove the dough from ther bowl, apply salad oil to the surface of the dough and place it into a suitably sized bowl that has been lightly oiled, allow the dough to rise for 1-hour, turn the dough out of the bowl, divide into two equal pieces and form into balls, wipe with salad oil and place into two oiled bowls. Allow the dough to rise again for 45 minutes, turn out onto floured counter top and form into 10 to 12-inch diameter dough skins. I use this method all the time for teaching home baking and it really works well. If you want to get a copy of my home pizza formula please give me your e-mail address and I'll be glad to send it to you.
Tom Lehmann/The Dough Doctor