The dough is light and fluffy, especially if you fold it and then roll it.
This dough works for either rolling with a pin or working with hands but isn't super-stretchy.
Because this is a quick dough, the vital wheat gluten (I use Bob's Red Mill brand) combined with the all-purpose flour, or the use of bread flour, gives the dough a nice stretch which you won't get otherwise. You can skip the gluten, but the dough loses that essential stretchy texture you are expecting and becomes more like an under-developed bread.
This dough is closest to the Fresh & Easy pizza dough or the Trader Joe's pizza dough that we buy when feeling lazy.
If the dough is more than 2 days old a little flour (2 or 3 tbsp) and two folds of the dough wicks away the moisture.
The amount of kneading required is minimal. The dough is ready to use in as little as 20 minutes, but an hour rest is better.
If you want a sweet dough, like Papa John's serves, then add up to 2 tbsp of sugar. But frankly, by that point, you are making cake, not pizza.
I usually make this dough on-demand because it comes together so quickly.