It would be very difficult to do what you would like to see. Within each style, whether it is NY style, deep-dish, Neapolitan, thin-crust, etc., there are many, many variations--not only in the ingredients used but also in their amounts and the way the ingredients are handled to produce a usable dough. There is no "core" or "generic" recipe for each style and no basic range for each ingredient that might be used, and no standardized dough management procedures. They are all over the lot, and if I were to try to describe a "generic" recipe it would be so general and vague as to be useless. If you'd like to prove this to yourself, just do a Google search for "New York pizza dough recipe".
Also, you would need baker's percents to accomplish what you would like to have. Most of my recipes are recited with baker's percents, but I am one of the few to do this. There are many more recipes recited without baker's percents and where the ingredients are specified in volumes rather than weights. You will have to believe me when I tell you this, but it is very difficult to convert such recipes to baker's percents format and have any assurance that you succeeded. It's too bad that this is so, because with baker's percents and thickness factors, one can manipulate a recipe to achieve the data to make any desired size of pizza. Of course, this means that one has to be able to use these mathematical tools or prevail upon someone else to help with their use. And not everyone can or cares to do this.
The best a beginning pizza maker can do is to try to find proven recipes. Some from this forum appear at the recipe page because they are proven recipes. There are some recipes that are not on the recipe page at the moment, such as the Lehmann NY style recipe, the Raquel recipe, Randy's American recipe, Marco's Neapolitan recipe, and several others, but they are also proven recipes, and most are recited with baker's percents. Making pizzas is all about experimenting and trying to improve our recipes and growing with the experiences. If I were just beginning, I would look at the recipes listed on the forum, make my best judgment as to whether I think I would like certain ones, and then try to make them. A good starting point for this exercise would be to look at the general pizza styles listed on the Pizza Making board.