"Piedmont" ha scritto nel messaggio

If I didn't add the extra flour the dough was soupy and totally unable to
form a ball during the mix/kneading cycle.

I do not use nor have I ever used a bread machine, but I make pizza all the
time. Your recipe looks a lot like mine which I call Sloppy Dough Pizza.
It never forms a ball and does not need kneading, either.

> 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.

Put it into the bags right away.. not all in one-- and refrigerate. Leave
12 hours, it will self-knead and rise a lot, then form the pizzas by
pressing out with oily fingers. I do mine right onto parchment, use a
cookie sheet as a peel to slide the paper onto the lowest rack-- oven at
max. Dont load the dough down with too much stuff.