I do everything thing by hand cause no mixer. Works fine for me with one or two dough balls.
Oil - I was using olive but now just a soybean oil I picked up in a store here in japan. I try to work with whatever is available around here. I was also using too much oil for the type of pizza I am trying to obtain (i think). I cut the oil down significantly and stopped putting in any sugar.
You can try whatever you like and your own style and taste will dictate the recipe, I think. That seems to be a generally accepted idea on the boards. Unless you are going for a particular style of pizza, do the Tom Lehmann recipe since I think most people have had success and it tastes good
. I'd use that as a basic recipe then start playing with cooking/mixing variables (stone/screen, heat, fermentation and rise techniques, ingredient mixing order, etc) and actual ingredient variations (types of flour, flour protein percentages, waters, yeasts, types of salt, oils, sugars, etc)
That's my newbie two cents..