For my ingredients listed above: First, I put the yeast in the water to soak and get soft, sometimes for 1+ hours. Right before combining with the flour, add salt to the water and yeast and mix. There are rumors that if had the salt in the water and yeast for 1+ hours, the salt would kill the yeast. Then add ~2/3rds of the four to the water, yeast, and salt. Mix with a cooking spoon. Add the rest of the flour and mix roughly. Cover and let rise for 1+ hours. Dump onto a floured pastry board and knead: Press and flatten, fold in half, and repeat. Use enough loose flour to keep the outside surface not very sticky -- don't have to have sticky dough on fingers. Knead until dough "springs back". 8 minutes is plenty long enough. Return to the bowl, cover, and let rise again for several hours. This time will get a lot of CO2 and volume. Dump onto pastry board again, stretch into a log and cut into 8 pieces -- or fewer if want larger individual pizzas. Put each piece in its own covered plastic container. Freezing works well -- can thaw in microwave quickly or in refrigerator overnight. For a pizza, just press flat and round with finger tips. Since I press the dough on a round sheet of Teflon, I don't have to think about how to handle the dough once flat, round, and topped with sauce, cheese, etc.
So, no machines, rolling pins, tossing, or hand stretching. Supposedly the kneading does "develop the gluten". The kneading does make the dough very different from the dough for pie crust.
There are rumors that letting the dough rise in a refrigerator generates good, additional yeast flavor. Also, there are many varieties of yeast, and some make more and/or better flavor than others.