Brad,
Welcome to the forum.
My best advice is to start simple. There are many pizza dough and pizza recipes on this site and most are quite good. But, to get your feet wet, I would start with a basic dough recipe and work up from there as you gain experience. Based on what you have indicated you have available to you in the way of ingredients and equipment, I would recommend that you start with the following recipe for a NY style dough. It is one that I have followed on many occasions where I did not have the King Arthur Sir Lancelot or other high-gluten flour on hand but had both the King Arthur bread flour and vital wheat gluten. The procedures for preparing the dough will be based on hand kneading since a hand mixer, as I understand your use of the term, is unlikely to do the job. I wouldn't worry about what brand of olive oil to use. Classico is a brand of olive oil, but there are many others out there. I would suggest a regular olive oil, or a canola oil or even a combination. I would reserve the extra-virgin olive oil for table use, or, if you'd like, to put a little on a finished pizza to add a nice final touch to the pizza. If all you have is the extra-virgin stuff, then by all means use it in the dough.
Bread flour (King Arthur), 12.45 oz.
Water, 7.70 oz.
Salt, 1.10 t.
Oil, approx. 3/4 t.
Instant dry yeast (IDY), 1/4 to 1/3 t. or about 1/2 t. active dry yeast (ADY), such as the SAF brand
1 T. vital wheat gluten (Arrowhead brand)
To make the dough, put the bread flour on a work surface in a mound. Add the salt and vital wheat gluten and mix to combine. If you are using IDY, you can mix it in with the flour also. If you are using ADY, place it in a couple of tablespoons of warm water (about 105-115 degrees F) and let it set for about 10 minutes to proof. Then add the proofed yeast mixture to the rest of the water. The rest of the water can vary in temperature but I would be inclined to lean to the cool side (around 70 degrees F) to keep the finished dough temperature around 80 degrees F.
Form an opening in the center of the mound of flour and start adding the yeast/water mixture gradually to the opening and work it in with a large spoon or your fingers until all the water/yeast mixture has been incorporated into the flour. Start to knead the dough until it forms a rough ball. Add the olive oil and knead that in. It may take several minutes to complete the kneading, but at the end the dough ball should be soft and elastic. It may be a bit on the tacky side but it shouldn't be so sticky that it completely sticks to your fingers. Don't be tempted to add more flour. If, after another minute or so of kneading, the dough is still sticky, then it is OK to add a bit more flour. But only as much as is needed to overcome the stickiness. If the dough is stiff and dry, then you may have to add a bit more water. If you weight the dough ball on your scale once it is in proper form (smooth and elastic and no tears on the outer surface), it should be around 20-21 oz., or enough for a 16-inch pizza.
At this stage, the dough ball should be lightly coated with oil, placed in a container (any container should do the trick, even a plastic bread bag or freezer bag), and then put into the refrigerator compartment of your refrigerator. For best results, the dough should stay in the refrigerator for at least 16 hours, but 24 hours or more is better. After that time, the dough can be removed from the refrigerator in preparation for shaping into a dough round. Let the dough sit at room temperature for about 1 to 2 hours. At this point, the dough should handle nicely and be extensible (stretchy) enough to be able to shape and stretch into a 16-inch dough round, using your fingers to press the dough outwardly and lifting and stretching the dough outwardly until it increases in diameter.
Once the dough had been formed into a 16-inch dough round, it can be placed on the 16-inch pizza screen and dressed. I wouldn't try to get fancy at this point on the sauces or type of pepperoni to use. If you have the 6-in-1 tomatoes, use it, along with any seasonings you might like, including dried oregano and basil, red pepper flakes, garlic, or grated cheese. Bridgford makes a good brand of pepperoni, but there are other good ones also. For now, use whatever you can find. In due course, you will find the toppings that most please you. You didn't mention cheeses, so I assume that you can find mozzarella and other suitable cheese choices.
To bake the pizza, you may want to preheat your oven to around 475-500 degrees F. and place the pizza screen on the center rack. This is one of those things that you learn from experience. I have used 500-550 degrees F without a problem. But, until you learn the idiosyncracies of your oven, you may want to start at lower temperatures and make adjustments from there. You may also want to play around with other rack positions. Until then, just keep a close watch on what is happening to the pizza. Once the rim of the crust is brown, the cheeses are browning and bubbling, and the bottom of the crust is brown, you should be just about done. Remove the pizza from the oven, put it on a rack for a few minutes to cool a bit, and cut and serve.
If you experience any problems, come back and tell us what happened. There are many savvy people at this forum who should be able to diagnose whatever problems you encounter. In the meantime, good luck.
Peter
