Out of curiosity, how long does your bread maker mix the dough? I suspect you are over-kneading the dough. As pdog posted, typically longer ferments require less mixing. However there is a point at which too much mixing just makes a hockey puck. Too dense and chewy. This differs from making bread because in bread baking you cook the dough once it has risen. Since you are making pizza with it, you are removing this air from the dough when you make the skin. The dough may be overdeveloped at that point.
Dan,my bread machine mixes/kneads the dough in 30 minutes total knead/rest/knead/rise times.I believe her machine is about the same,only her rest time in between cycles is longer.Her machine rest time between mixing/kneading is closer to an ideal autolyse than mine is.
She's not using the machine to make or cook bread,just to mix or knead the dough.Same as myself.Bread machines have that option to knead dough whether it's for pizzas,bagels,or breads.
The dough does not care if the machine is called a bread machine or kitchen aid mixer.We have been trying to help her get her dough to rise better after mixing it in the machine.I seriously doubt its being overkneaded.The use of very cold water can retard the growth of the yeast and the doughballs.She changed the water temps and seen new changes.
I do agree that with longer ferment times,dough may require less kneading.That said,I would like to see some more of her progress with the new doughs shes mixed up before we go any further and guess the next step.
I know I had good success with my bread machining mixing and kneading doughs.I believe she can do the same.