Pizza Making

This step by step photo demonstation is from The Cooking of Italy by Waverly Root (Time/Life Foods of the World, 1968, NY.  Photos by Michael Field.)

The following link takes you to video clips of various aspects of pizza making,  compliments of
The Associazione Verace Pizza Napoletana (the Association of True Neapolitan Pizza). 

You need to click on "Learn" and then "Media" to access these:

Mixing the dough by machine

Kneeding and punching the dough by hand.

Making the pizza, part 1.

Making the pizza, part 2.

Food Network Canada has an excellent report on how to make "Crisp and Tender Thin Crust Pizza" by Cameron Mitchell with 28 step by step photos by Lynne Valeriote.
The  step by step photo guide to home pizza making from scratch.
                  

The Associazione Verace Pizza Napoletana (the Association of True Neapolitan Pizza) maintains strict member guidelines for ingredients, dough, and cooking. This elite organization maintains that pizza dough must be made only with flour, natural yeast or brewers yeast, salt and water. Dough must be kneaded by hand or mixers which do not cause the dough to overheat, and the dough must be punched down and shaped by hand. Also, only wood-burning, bell-shaped brick ovens are permitted in pizzerias that belong to this organization. The pizza must be cooked on the surface of the oven (often made of volcanic stone), and not in any pan or container, with oven temperatures reaching at least 400-430° C (750-800° F). These ovens often have to heat up for hours before the first pizza is cooked.