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@salad
no, no special recommendation concearning the wine.
i suppose you won't be buying / opening a bottle just for the sauce, so use what's there..
how i make dough:
dissolve a bit of sugar, a teaspoon of salt, and finally 1/3 of a cube of fresh yeast
in a glass of warm water. ah, and olive oil. stir with a fork until homogeneous.
put in a mixing bowl, and begin adding flour, using a fork to mix the stuff.
(i use white, non-whole-wheat flour or dusty middlings, maybe add a bit of corn flour for flavour).
keep in mind that yeast hates draught!
keep adding flour and stirring / mashing together, until the dough is no longer sticking to the bowl and you get the impression that you now could continue kneading with your hands. dust your hands and work area (preferably wood) with flour and do so. keep folding and kneading, using the heals of your hands a lot, until the dough feels 'non-sticky'.
cover dough with flour, cover mixing bowl with tea towel, and put in a warm place.
wait. i don't know how long exactly, at least half an hour i'd say. longer is better.
you can also divide up the dough in seperate pieces after kneading, that will help with the rising a bit.
happy cooking!