Here are some things I may have done wrong, according to the fora:
(1) Although I originally kneaded and kneaded for about 20 minutes, the dough was still tearing apart, rather than stretching apart into a nice "window" effect when I finally gave up and let it rise for the first time.
(2) I baked it at something like 400 degrees, rather than what most professionals on this forum have noted: closer to 700-800 degrees.
(3) I live in Moscow, and have bought the crappiest flour, although I wouldn't know locally available flours that would be any better.
Here was the recipe and technique that I've been using:
1c warm water
1/4c olive oil
1/2 t salt
(1) Mix water, honey, yeast: leave 10 minutes til bubbly (check)
(2) Mix dry, then wet. Then knead until elastic. (20 minutes later, I
gave up: originally I'd been getting a wet crust on my palms and so slowly added more flour, but the dough just seemed to get tougher and less manageable every time I added, so I gave up and let it rise.)
(3)Let rise for 45 minutes til doubled in size. (Although I oiled the pan and the dough, I didn't cover it with a towel as some have suggested, and there was a slight crust over the dough)
(4) Punch down and knead again, then let rise 1.5 hours. (After rising, the dough was indeed much more manageable, but not as soft and elastic as I would have liked).
(5) Bake for 15 minutes at 375. (When the pizza came out, it /looked/ nice at least)
So, have I identified everything I've done wrong? If I use better flour, knead longer, bake hotter, and perhaps do the overnight pizza dough in the fridge technique, am I likely to end up with an enjoyable crust? Am I missing something else?