Welcome to the forum.
Not too long ago, I conducted a series of experiments in which I used several different kneading techniques to make a NY style dough based on a recipe of Tom Lehmann, also known as the Dough Doctor. One of the versions was a hand kneaded version. I described that particular experiment, as well as the two most common approaches for hand kneading a dough, at http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=576;start=msg5674#msg5674
(Reply #68). The recipe I used called for a high-gluten flour, which is considered the most difficult to use from a hand kneading standpoint. Lower-protein, lower gluten flours are deemed easier to use for hand kneaded doughs, and that seems to be so from my personal experience. However, I concluded that it is possible to hand knead a dough using high gluten flour if you don't go overboard and try to make too much dough. Of course, if you plan to make a large amount of dough at one time to make several pizzas, then it will become necessary to use a machine of some sort.
I also concluded that you don't need a lot of hand kneading. Tom Lehmann draws a distinction between dough used to make bread and dough used to make a pizza. With pizza dough there is a lesser need to develop the gluten in the flour than if you were making bread dough. So, if you buy this distinction, then this means less kneading when you are making a pizza dough. Usually, for a single pizza, you will not need more than 5 minutes to knead the dough, and maybe a couple minutes more if you are using a high gluten flour. But if you find you need more kneading time, or you are making a fair amount of dough at one time, or if you get tired while kneading the dough, it's no big deal. You can stop and rest for a few minutes and resume kneading. In fact, you will most likely see how the dough softens because of the "rest" and handles even better after the rest (as the gluten starts to relax and the flour better absorbs the water). What is most important is determining when the dough is ready, that is, has been adequately and sufficiently kneaded. Some people use the windowpane test (Tom Lehmann pooh poohs it), but whether you use the windowpane test or not, the dough should be smooth and elastic without any tears on the outer surface when you form the dough into a ball. Ideally, the dough should not be too dry or too wet. I think the term "tacky" best describes the condition of the dough I look for.
I believe that hand kneading a pizza dough is a good way to start your "career" in pizza making. It allows you to get a "feel" for the dough and when it is just right. That experience will serve you well even when you "graduate" to fancier gear.