The Desert Mermaid

Of course, even an automatic dough requires some kneading to get it into shape. You still get the fun of tossing it into the air, if you so wish. But I know what you mean. My dough always comes out slightly different; sometime's it's too elastic and won't stretch out easily, or overrises in the oven and I get a pizza with huge bubbles in it. I'm learning to prevent those issues, though, by adjusting the flour/water ratio when it comes out of the machine.