Welcome to the forum.
It's inevitable that a virtual forum that is open to all comers, from beginning pizza makers to professionals, cannot be all things to all people. More than once I have wondered whether it would be better if the site were divided into different sections, from amateur to professional, just as the ski slopes assign skiers of different skill levels to different slopes. Even if that could be done, I am sure that I would personally read all the posts, as I now do, because I get "aha" moments from beginning pizza makers as often as from professionals. I also like to help beginners because I might offer up advice or information to correct an obvious problem or that will prevent someone from going down a path that we have learned from experience is likely to lead to a dead end. A more egalitarian approach also makes the collective expertise and experiences of our members, including some highly skilled and highly regarded professionals, available to everyone. And it's all for free (although some of us pay for the privilege by financially supporting the site.)
But, however you look at it, the underlying purpose of this forum is to teach and help people make the best possible pizzas at home with tools and equipment that are no match for what professional pizza operators have at their disposal. And to do this, all we have is words and photos. We don't hold pizza making events and we don't make house calls. We are pretty much on our own, left to fend for ourselves with the written word and photos, both good ones and bad ones. And I have learned that beauty is in the eye of the beholder. I'm sure that the first pizza I made was ugly, but to me it was a thing of beauty, an accomplishment to behold.
Many of us have tried to bridge the gap between beginners and professionals by specifying recipes by volumes and weights, and by the use of baker's percents where available, so that everyone has a chance at practicing a given recipe without having a scale of any sort. Converting weights to volumes is not only imprecise, but it is time consuming, tedious, and it is boring--one of my least favorite chores. But I do it anyway so that no one has an excuse for not trying a recipe. Many of the recipes available to our members also would not have been possible if someone had not used baker's percents (including hydration percents) and other information to downsize industrial-sized recipes to individual size pizza doughs, from toaster-oven size all the way up to 18 inches. This has allowed many of our members to try such scaled-down recipes for the very first time and, in many cases, to improve them. Doing this has also taken a lot of guesswork out of the equation, allowing our members to achieve greater consistency and reproducibility in their pizzas, just as professionals do.
So, my best advice is to read and learn. Take it slowly if you wish. But I think in the end you will come to understand better what this forum is all about and that the only motivations are to help each other make the very best pizzas possible.