Oil is an extra, but can help condition the dough and make it last a bit longer. My pitas and sourdough also get a bit of oil. If you can make pitas, you can definitely make pizza dough.

vhy am I drippings wiss goo…?

Pizza dough is risen like bread, preferably longer than most breads. I do mine in the fridge for a couple of days. It is bread, just with stronger (gluteny) flour, pulled flat, and cooked very hot. It also usually has a little more oil than a typical loaf bread. Most bready products are variations of those ingredients with different techniques and 1-2 additions/subtractions.