Most ovens need to be pre-heated appropriately. You should know this for your oven. Common ovens are turned before step 1. Proper pizza ovens are turned on just after step 5.
For stone baked thin pizza: top 450°C and bottom 225°C
For thick pan pizza: top-and-bottom 325°C (round pans are fine, DO NOT use square pans)
If you do not have a specialized pizza oven, common advice is to just turn it as hot as it goes. Usually this is somewhere near 250°C. Several years of personal experience lead to me to believe, that although it might not be as crispy, it will never get brown anyway. So a more moderate 220°C is totally enough for a nice soft pizza.
For extra brown crust in lower temperature ovens, you can also pre-bake with just the saunce and other hard toppings for about 3 minutes. Then add the cheese and let bake until gold brown.
Mix all the dry components (flour, salt, sugar, yeast) together in a bowl.
Add the water and the oil. Mix until combined and not shiny anymore, i.e. no more loose flour. (Recommended handmixer, hands work too.)
Continue mixing until the dough becomes elastic. (5-7 with mixer or 10-15 with hands)
Separate the dough into equal portion by weight. Use lots of flour dust where necessary to prevents the dough from stricking too much.
Roll every portion into a tight dough ball. Just enough to have a smooth outer layer with slight surface tension. Do not overwork the dough. This does not need to be perfect, good enough will work just fine.
Contrary to common advice, it is not necessary to make the dough balls super tight and taught.
Working the dough too much will cause it to break apart, leading to much more difficult handling and a less cohesive spread later on. The point of this advice is to form some surface tension. The outmost layer of dough should be smooth, but that is all there is too it. Working the dough more, after it is smooth, will very quickly lead to it breaking apart.
Place the dough balls in a dough box. Let it rise for about 23 minutes. With the doughbox this depends much less on room temperature, but we are aiming for just about doubled in size.
If you do not have a dough box for rising: get one (link). Nevertheless, place the dough balls in oiled containers or bowls, making sure to coat the entire ball in oil. The rising time will be highly dependent on room temperature and take anything between 20 to 60 minutes.
It is tempting to let the dough rise more than double, but this will actually yield a much worse result. You can find that out yourself though, if you want to try.
Spread out and prepare the dough in pizza shape. Add sauce. Add salt and seasoning. Add hard toppings. Add cheese on top. (Order matters so nothing gets burnt.)
Stone baked thin pizza bakes for between 80 to 140 seconds, depending on taste.
Thick pan pizza bakes for about 4-6 minutes.
If you have a normal oven, then a normal stone baked pizza will take about 5 minutes. This highly variable though, so just look for whatever crispiness you want.