Several of our members have bread machines to make dough for pizzas and seem happy with them.
My only experience in that regard was to use my bread machine (a Zojirushi) to make a Lehmann NY style dough. My major complaint was that there was an excessive buildup of heat in the dough and that the finished crumb had a breadlike character. I reported in detail on my bread machine experiment at Reply # 41, page 3, at the Lehmann thread, at http://www.pizzamaking.com/forum/index.php?topic=576.msg5486#msg5486
. Following up on what I did, one of our members, Artale, made adjustments to his bread machine dough processing and reported on his results at http://www.pizzamaking.com/forum/index.php/topic,1087.0.html
I hope in the near future to try my bread machine again to make a Lehmann dough and to test the suggestions I proposed in the abovereferenced post to deal with the heat buildup in the dough and to get a nice open and airy crumb. I'm reasonably confident that it can be done.