Hi marnisl, There are several You Tube vids on hand kneading, varying only slightly. Most of us use some variation that we have found to work best for us, but any of them will work fine. I crunched some numbers for that recipe and came up with a minimum hydration of 66% to 71%, depending on how it is measured, coupled with the called out lower protein all purpose flour will yield a very wet sticky dough, requiring quite a bit of bench flour added while kneading to get a working dough ball. Being generous, let's say the flour weighs 24 ounces, your water weighs 16 ounces. 16 divided by 24 equals .66 or 66%. Personally I can't recommend this high water ratio recipe for a beginner. 58% to 60% water would be better starting out. That's just my opinion. I would rather you try something like Peter's Papa John's American style recipe. It is a well proven preformer for novices. http://www.pizzamaking.com/forum/index.php/topic,6758.0.html
Reply number 2. It does require the use of a kitchen scale, but they are not costly and are a great aid to dough making for beginners.