Sour Jack,
Don't worry about the lingo. We all started out the same way.
Looking at your recipe, I don't see anything in it that would suggest that you were using too little water. However, I estimate that the dough batch you tried to make weighs around 32 ounces. I think the problem was that your machine couldn't handle that amount of dough at one time.
By any chance, is your GE machine like the one shown at the Wal-Mart website at
http://www.walmart.com/catalog/product.gsp?product_id=2593949&cat=133027&type=1&dept=4044&path=0%3A4044%3A90548%3A90546%3A133027#long_descr?. I notice that the unit comes with a dough hook but I suspect the unit isn't big enough or powerful enough to make 32 ounces of pizza dough at one time, especially if the flour you are using (which you didn't specify) is something like bread flour. Most of our members who have stand mixers have KitchenAid units or something comparable. They have power ratings of 250-575 watts (more or less) and cost orders of magnitude more (hundreds of dollars) than yours if it's like the one at Wal-Mart. And, even at that, they don't do as good a job as we would like.
What you may want to do is make your dough in two batches. This means dividing the quantities of your recipe in half. Then figure out how much dough each pizza will need. You didn't indicate, but I assume the roughly 32 ounces of dough is for at least two pizzas. If making two batches doesn't work out, other than going to three batches, the answer may be that the machine may not be the right one for making pizza dough. But, before coming to that conclusion, give the machine another try with two batches.
Peter
