Classic Pizza dough is well balanced mix of flour, water, salt and a leavening agent.
All the other ingredients that can be added to the mix have a specific purpose and always add something.
For example the presence of oil: adding a fat to the mix will modify the structure, but different oil will have a different impact, olive oil will make the final baked good softer (and greasier), but a corn oil will make it crispier.
Baking powder is a chemical leavening agent and it's rarely used in pizza dough as it's not fit for the maturation and baking process of pizza.
Oven temperature is one of the most important factor and, with few exceprions, it should be
as hot as you can!
I would not recommend milk in pizza dough, it would be almost surely softer than desired...
No egg is ever added to pizza dough
Pick a finely ground organic flour with high gluten content if are aiming to the best results (as in charred crust with big, airy bubbles)
Some sugar/honey will help the yeast to do a better job, especially if you plan overnight-refrigerated fermenting of the mix
Dry yeast is cheaper, more accessible and easy to keep!
Pizza making at home DOES NOT happen from one day to the other, there is much learning about the culinary process (from preparing the dough to properly choose the type and amount of toppings and sourcing the best ingredients) but you also need to get some skills such as knowing your oven and your kitchen tools, experimenting with different baking sheets, pizza stones, pizza peels... I can assure it will take a while, but it is absolutely worth.