scott and chiguy offer very sound advice.
To a degree, the results you achieve by the time you are ready to shape a dough ball into a skin will depend on several factors: the basic recipe you are using, the type of flour, whether the dough includes oil, and the hydration percent. A high-gluten flour will produce a dough that shapes more easily than one based on bread flour, and, similarly, a dough based on using bread flour will shape more easily than one based on all-purpose flour. The differences are due to the different protein contents of the three flours and the amount of gluten that is formed using the three different flours. High-protein flours yield more gluten and a better gluten structure than weaker flours. It also means that high-gluten doughs require longer fermentation times than doughs made using weaker flours so that they aren't overly elastic when time comes to use them. If this condition is met, it translates into a better handling dough that is easier to stretch and shape, with fewer thin spots and tendency to tear.
Using oil in the dough will increase the extensibility (stretchiness) of the dough as compared with using none. A dough with a high hydration percent (say, above 60%) will also be easier to shape than one using a low hydration percent (say, 50%). All of these factors (type of flour, use of oil, and hydration) are based on what the recipe you are using specifies.
chiguy makes some very valuable comments on temperature and yeast. I think that temperature is the villain in most dough problems (even General Mills says this is so), followed by the amount of yeast used. If you use high water temperatures (which usually leads to a high finished dough temperature), the dough will rise quite quickly even in the presence of small amounts of yeast. Increase the amount of yeast also, and you will have dough balls that can easily double and even triple, even while in the refrigerator. As chiguy points out, Tom Lehmann is an advocate of low-yeast, low finished dough temperatures and the use of water whose temperature is controlled to yield a finished dough temperature of around 80 degrees F, which is considered optimum for dough fermentation purposes. In a home setting, this is not a sensitive matter, since what difference does it make if the dough doubles or triples while in the refrigerator so long as the pizza turns out OK?
However, in a commercial setting, there are practical reasons for not using a lot of yeast or high finished dough temperatures (and high water temperatures). Dough balls occupy a fair amount of space in the dough trays. If the dough balls expand too much or too quickly, they will require more space in the dough trays. That means more dough trays, and if there are too many dough trays as a result, this means you need more cooler space. You also have to worry whether the dough balls will run into each other and make a big mess. Low yeast usage and low finished dough temperatures means better controlled dough balls and little rising while they are in the cooler (refrigerator). I have made Lehmann doughs that have not risen much at all while in the refrigerator. Occasionally, the rise will be about 25-30%. When you realize that this was all by design to accommodate professional pizza operators, it all starts to make sense. The Lehmann recipe I started with and downsized for home use was a commercial recipe, not a home recipe.
On the question of regular salt versus Kosher salt, whenever a recipe just says salt, you can safely assume that ordinary table salt is intended. When Kosher salt is called for, then you have basically two options: use Kosher salt or determine an equivalent amount of ordinary table salt (or vice versa if you want to convert from table salt to Kosher salt). Kosher salt in most cases is indeed lighter than ordinary table salt, because of the larger crystalline flakes. It is not uncommon, for example, to see that 1/4 t. of ordinary table salt (the kind that comes in the tubular packages) weighs 1.5 g., and that 1/4 t. of Kosher salt (e.g., Morton's coarse) weighs 1.2 g. The folks at Morton's realize that this can be confusing to ordinary home users, so they will often tell you to use the two salts interchangeably on a 1-for-1 basis, even though there is a 20% difference. Since I have internalized this difference, I usually just make minor adjustments, one way or the other, depending on which salt I am planning to use. I wouldn't worry about the ability or inability of a digital scale to weigh either accurately.
I hope you will now agree, youonlylivetwice, that not only are your questions not stupid, they are very good, thoughtful ones.