My original problem was, my pizza dough is too tough to roll out,

I just made this recipe for dough and it is typical for what has been
happening to my pizza dough,

1 1/2 cups very warm water
2 teaspoons yeast
2 teaspoons sugar
3 cups bread flour
1 teaspoon salt

I ended up adding an extra 17 Tbsp's of flour in order to get the dough into
a ball during kneading. Which is similar to what happened with my other
recipe. I use brand name flour. I've heard of making adjustments but 17
Tbsp's, isn't that a little odd? If I didn't add the extra flour the dough
was soupy and totally unable to form a ball during the mix/kneading cycle.
Even with 17 the dough did form a ball but was still sticking to the sides
of the bread machine pan. Not at all what you'd expect a dough ball being
kneaded during the making of a loaf of the bread that I make.

What I'm going to do is let this rise once after taking it out of the
machine, then punch it down and place in 1 gallon bags and slip into the
icebox and pull it out this afternoon to start warming up to use tonight to
see if any differences happen. Anyone got any suggestions or a firm recipe
with all instructions through out the process, before during and after it
comes out of the machine?

Thanks
Piedmont