Can you tell me your pizza dough secrets?

What appears to be a very simple recipe has apparently multiple variations of oil, water, sugar, yeast, flours etc. and variations on how to let it rise, fridge, – near heat, once, twice…etc… I do like making my own pizza dough and have made some this afternoon. It turned out ok…was rather good actually but was quite heavy and chewy – ( I added oil…) I’m hoping that some of my fellow jellies can give me their expertise on pizza dough…

I have a really complicated Italian pizza book..but it’s measurements are in cups (I’m in the UK) and also differentiates between different types of yeast…and I can only seem to get fast/ easy bake.. does this make a difference?

Thank you xxx