DeBee, the answer to your question is a bit difficult without seeing the recipe you are using. The ratio of water to flour is very important, as is the flour to the final product. In any case what you are shooting for is a bakers window that is a walnut sized sample of your dough stretched like a tiny pizza. If it gets very thin without tearing then you are there. So bottom line is the recipe is more important than an expensive machine.
Hope this helps.