Combining water and oil- I just noticed that I omitted the part where I add yeast to the water first, then the oil. It's not the end of the world- the other day I reversed them and it made no difference. But, if you can, add yeast to water, then oil.
Oil into water (rather than adding oil later) is a 3% and under NY style thing. For oilier American style doughs, oil goes in later because that quantity of oil can mess with the gluten development.
There's one aspect of the water temp that's critical- that it's as close to the same every time you make it, and that you record it in your notes so that you can use it for reference for how long your dough took to ferment, with how much yeast and what temperature water. Other than that, the water can be anywhere between 55 and 70 degrees.
Kneading in the bowl/Flouring the bench- As you stir the dough (use a very sturdy large metal spoon), it will become too stiff to stir. Flour it a bit and then knead it, in the bowl, with your hand. At this point, there's very little you can do to prevent dough from sticking to your hand- you don't want to add too much flour to keep your hands clean because the dough won't be balled yet and there will be loose bits. After you've kneaded it for about 30 seconds and picked up all the dry bits of flour on the bottom, wash and dry your hands. Once you've reached that point, you can knead without getting your hands dirty. Just flick a liberal amount of dough onto the bench (a sideways motion, like throwing dice), dump the dough onto it and then flick more flour on top. You should start developing a rhythm of kneading for about 15 seconds, then tossing a good covering of flour, then kneading more- using just enough flour so the dough isn't sticky, but not too much. Gluten traps water, so, as you knead the dough, you'll need slightly less flour as you go along.
Kneading by hand can get a bit tiring. If you need to take a break, go ahead, but bear in mind that, during the break, gluten is being formed, so you should knead it a little less overall.
Speaking of taking notes, weigh the dough post kneading to see how much flour you've added to get a final hydration amount.
Scaling = slicing and weighing the dough, yes.
The gluten in dough forms in thin-ish sheets. When you divide the dough to scale it, you're cutting into these sheets and creating gashes where gasses could theoretically leak out. When you ball, the goal is to pull the smooth top of the ball over the gash a couple of times and then pinch it shut on the bottom. I have a very complex approach to balling that you might want to wait on, but there are plenty of videos that should help. You should get to the point where you're only pulling the top of the dough to the bottom 2 or 3 times max. If you keep pulling and pulling, the outer gluten layer will tear.
Dime size oil, coat the bottom and sides of the container. I use a sandwich bag, but sometimes that can be unwieldy. I've been meaning to order plastic (not latex or vinyl) disposable gloves for this purpose. A paper towel is a bit cleaner but you risk soaking up too much of the oil.
Another beginner tip that just occurred to me- mix/knead for 6 minutes total. Robin Hood better for bread is 13%- and that quantity of protein is very difficult to overknead. It should make your life a bit easier to knead it a bit more.
Just make pizza- 2 or 3 times a week, post your results here, and you'll master this in a few weeks.