There are many [pizza] schools of thought, so many recipes, and each has it's rules. I usually do sourdough and only sometimes do I use a very small amount of active yeast. But there are a few principles I subscribe to, no matter what the recipe calls for (so this is a matter of opinion):
* Autolyze... whether it is for pizza or bread, I add all the ingredients except salt (and usually just 75% of the flour), mix them together for a few minutes until it is a pretty consistent batter, and let it rest covered for 20 minutes. I believe this is one of the most important/critical steps and it is often not mentioned in recipes. After the autolyze, mix in the salt and start adding the flour. If you are mixing by hand, you can use some of your 25% reserve on the kneading table and the balance on your hands to keep the dough from sticking.
* Oil .. I never put oil in my pizza dough. Oil is a way of keeping the dough from sticking to your hands and bowl but it is not, IMHO, a purist method and it negatively impacts the end product. That is just what I subscribe to. Use techniques to work the dough, not additives. The only oil I believe should be used is a thin coating applied with a paper towel on the container during the fermentation process.
* Fermentation ... warm (room temperature) fermentation is difficult to control. Slight variations in room temperature, yeast and other factors makes it difficult to have consistent results from one to the next batch. Cold fermentation takes longer of course but it is so much easier to control and it allows the bacteria that adds flavor (it is not retarded by cold temps, whereas the ones that make the dough rise slow down in colder temps) to do their thing. With sourdough, the fermentation process is a minimum of 24 hours but I have had good results with 5 days, which means I can make the dough on Sunday night and have a pizza party Friday night. I don't know how well that would work with active yeast.
Anyway, just a few thoughts.