My results (starting with 3/4 - 1 cup AP flour and 1/4 cup water, which I increased later):
Kneaded for about 10-15 minutes, spent 5 minutes beating myself in the head for not adding the wheat gluten, added a teaspoon of that, kneaded for another 10-12 minutes. It was pretty elastic at this point, so I started slowly adding water to it and kneading in my hands. It got to the point where it was wet but not really sticky, then it got just too sticky to knead by hand, so I stopped there and let it rise for an hour or so. It got pretty big. I punched it down (it was real soft but not slimy), coated it with oil (which was a bad move I think but whatever) and let it rise in the refrig overnight. In the morning I took it out & punched it down. It was soft on the outside but a little tough in the center. Maybe that's because it was cold?
I stretched it out... it stretched better than most doughs I have made, though it did rip in areas where I stretched it transparently. It seemed like it was a little dry, oddly enough. I let it sit for 10 mins and topped it and baked it... the texture was pretty good, though it was too thin in some parts (my fault).
Does it sound like I did anything wrong? Not kneaded enough, not enough/too much water? I might try it again in a real sized batch so I can make the crust a little thicker. Thanks for any responses!