Thanks Randy for the measurements.It turns out,for example,our tablespoon measure is 20ml whereas yours is 15ml......so that is probably part of my problem.I weigh the flour but not the water but will start doing that now.
My sister in Tampa Florida is sending me some USA cup/spoon measures so that should get me on the way to some delicious pizzas.
One last question.Letting the dough stand at room temperature for 24 hours.....its our winter here so as I am out most of the day that temperature is only about 13degC(also all night).I always thought room temp. was around 20/21 degC.Would that make a difference??