Thoughts on making a good Pizza

Firstly, basic ingredients are

-flour
-water lukewarm
-salt
-yeast

Why do we need to let the pizza dough rise, aka sit overnight?
-It has got to do with letting the yeast in the dough react to form bubbles
-Allows to have a smaller crumb, prevent air-gaps
-Without rising, dough will bake flat and dense

Why sift flour?
-Allows for aeration, and so that it combines easily. Some thought from a website epicurious

Tips:
-Do not overwork the dough
-Letting dough rise overnight should be in the fridge so it doesnt over ferment.
Leaving it out overnight at room temperature may cause it to over-rise and collapse

Why is my dough soggy?
-pizza wasn't cooked in a hot enough oven

Flour:
-Book recommends to use Italian flour, if not then all-purpose flour.
-Bread flour also can, as it tears less than dough made w all purpose flour, but may be difficult to stretch into shape because of its higher gluten content.

Yeast:
-During resting time, it releases carbon dioxide just like in sparkling water/mineral water

Salt:
-Prevents dough to be less sticky, adds flavour
-slows down yeast activity during fermentation process