Hi: Try all-purpose flour. Bread flour requires a good amount of kneading.
I would also reduce the oil to 1 tb. of olive oil.

Joe
"Sridhar Sathya" > wrote in message
...
> When I make pizza dough it raises well, around double the size in about 45
> minutes. The problem with my dough is it is too gooie and I'm not able to
> toss it. Even when I try to knead it it is too elastic and shrinks as I
> knead the dough.
>
>
> I follow the following recipe (I use a bread machine for making the
> dough).
> 1 tablespoon sugar
> 1 1/4 cup water
> 1 teaspoon yeast
> 3 cups bread flour
> 1 teaspoon salt
> 1/4 cup oil.
>
>
> Any suggestions?