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.