Handmade dough will always be better than machine dough ... so long as you knead for just long enough. Over kneaded machine dough will give a more characterless dough with very consistant air pockets. If you hand knead try and use a pulling motion to stretch bubbles.

Good luck with the pizza making - once you make your first - you'll always enjoy home made and enjoy the time you take making them. When you finally shape it into a round (or whatever shape you choose) a further tip is to use semolina flour to stretch the base on - if you have some around - as this adds to the crispness. Good pizzeria often use semolina flour when they finally shape the base.