Can you explain the cycle that your dough goes through, including the total knead time and temperatures and whether the machine goes through the entire cycle, much as it would if you were making bread dough?
Too be honest, I'm not that sure on the cycle details. It is a 45min programme specifically for pizza dough that begins mixing right from the start. I run it with the lid open and pull the dough out after the last mixing action finishes (around. 35 - 40 min mark). If I leave it in, then it starts getting warm. Sorry for my inexactness - it works for me and I haven't explored what happens yet.
The Divella 00 dough is the pizza variety.
I have not really worked on dough so far- i'm still taking baby steps. I now have my oven right for me, my sauce tasting good, and will start working on dough next. i want to try hand kneaded dough compared to my bread makers results (panasonic SD-257). Then I will look at removing the IDY for a starter.
Would humidity affect this - as my only experience of Thailand was feeling hot and sticky like the dough ballls in question