Yeah, I'd cut way back on the oil and not worry about tossing. You
don't need to toss to make good pizza. Stretch the dough gently and
when it won't give any more without tearing, let it rest for 10 or 15.
Then stretch some more.

A piece I wrote on pizza dough, with a recipe and shaping info is at:

http://www.thefreshloaf.com/modules/...php?storyid=21

-F