What does it mean if the dough seems a little lumpy or heavy after
> the first kneading? It's not silky smooth that's for sure. What effect
> does to much or to little water have? Thank for the help.

If it's lumpy, you are not kneading it enough. You need to knead for 10
minutes until it gets smooth and elastic. Are you dissolving the yeast
in warm water first? My recipe also calls for 2 Tbspoons of olive oil.
Here's my recipe:
1 package yeast dissolved in 1 1/3 cups warm water.
3 1/2-3 3/4 cups flour
2 tablespoons olive oil
1/2 tablespoon salt
1 tablespoon sugar

I mix the batch with only 3 1/4 cups of flour, then add the rest as I
am kneading.