Welcome to the forum. As a "newbie", you are wise to start with a simple and basic recipe. There will be plenty of time to move on to more esoteric versions. If you can master a basic recipe, you won't be a "newbie" for long.
In due course, the basic Lehmann dough recipe should appear on the recipe page of the forum, along with a general set of instructions. For now, you may want to use the instructions presented below. Unfortunately, there is no perfect set of instructions that will work identically for everyone. There are too many variables. However, the following instructions are fairly generic and should get you going in the right direction. If you have any questions feel free to ask. My door is always open
1.In a mixing bowl of a stand mixer fitted with a dough hook, add the salt to the water and stir or whisk until the salt is dissolved.
2.Combine the flour and yeast (IDY) and gradually add to the mixing bowl, at "Stir" or low speed. If necessary, use a spatula to scrape down the sides of the bowl so that the flour is directed into the path of the dough hook and forms a rough dough ball.
3. When the bulk of the flour has been taken up into the dough ball, about 2 minutes, add the oil and continue to knead, at low speed, for about another 2 minutes. Increase the mixer speed to medium and continue kneading for an additional 5-6 minutes. Remove the dough from the mixing bowl and examine it. It should be smooth, soft and elastic without any tears on the outer surface. It should also be tacky rather than wet or dry. If these conditions are not met, return the dough to the mixer bowl and adjust by adding a bit more water or flour, as appropriate, and knead for about a minute more, or until the dough achieves the desired characteristics. (You will get better with this set of procedures with experience, so don't be afraid to stop the mixer to reorient the dough if it rides high on the hook or to otherwise play around with the dough to help it along. Most home mixers are not the most effective kneading machines.)
4. When the dough is ready, remove it from the bowl and knead by hand for about 30 seconds to shape the dough into a smooth round ball. The dough ball should weigh about 12 oz. and have an internal temperature of 80-85 degrees F (which is considered optimum for dough fermentation). Wipe the dough ball with a small amount of oil and place in a bowl or other suitable container. (You can use a bowl, a metal container or even a plastic storage bag or empty bread bag)
5. Cover the dough container and place in the refrigerator, preferably for a period of 24-48 hours. If the dough is to be used beyond 48 hours, it is advisable to add a small amount of sugar (about 1/2 t.) to the water of the recipe at the same time the salt is added. This will help feed the yeast to extend the dough's useful life.
6. When the dough is to be used, remove it from the refrigerator, place it on a work surface, lightly dust with a bit of bench flour, and cover with a sheet of plastic wrap. Let the dough warm up at room temperature for about 1 to 2 hours, or until the dough achieves an internal temperature of around 60-65 degrees F. (The dough will reach the desired temperature faster in the summer than in the winter.)
7. About an hour before making the pizza, place the pizza stone (or tiles) on the lowest oven rack position and preheat to 500-550 degrees F for at least one hour.
8. Shape the dough into a 12-inch round and place on a pizza peel lightly dusted with flour, corn meal or semolina. (Alternatively, the dough round can be placed on a well-seasoned 12-inch or larger pizza screen.)
9. Dress the pizza round with pizza sauce, cheeses (sliced or shredded) and any other desired toppings (but remember that too many toppings will alter the bake time and the top and bottom of the pizza may not finish baking at the same time).
10. Bake the pizza for about 5-6 minutes, or until the crust is nicely browned and the cheeses are bubbling. Remove from the oven and let cool for a few minutes before slicing and serving.
You might also want to take a look at Reply #1 at http://www.pizzamaking.com/forum/index.php/topic,1000.msg8931.html#msg8931
. I attempted at that post to explain how to minimize problems with doughs. That post expands upon many of the points covered above and may be helpful to you.