Hi bubbles and welcome to the group
For every person you ask, you will get a slighty different answer. There are so many recipes out there, and everyone
like something different.
I see nothing wrong with your recipe. I don't really thing a recipe can ever by "wrong" unless somebody is totally out of bounds
with an ingredient or 2.
Since you are using a bread machine, I won't suggest you lower your amount of yeast as I have never used a bread machine,
however, if you were doing your dough in a mixer, I could say you can drop your yeast by 1/2, and save some money, and make
very good pizza.
I used to bake all my pizzas at 425 a long time ago. I now bake at my oven's highest temp, and my pizzas are done in 7- 8 minutes
What I would suggest is this, take your recipe, and keep it the way it is, but the next time you bake your pizza, turn the oven to 475 degrees,
and try that out. You will like the pizza better I think. It will be done faster, and the texture will seem better.
That's where I would start.
If you change everything at once, then you will never see your technique evolve. You'll never know if you got better because of one thing
or another thing, so that would be a place to start.
If somebody on the forum uses a bread machine, they may be able to offer you some tips on using your bread machine when making the dough.
Oh and seeing you have a pizza stone, try it out once, you will be amazed at the results.
You will need a pizza peel ( paddle ) to get the pizza onto the stone, and off of it, once it is done however. If you already have
the peel then you are ready to dive into it
Your recipe will stand up fine to higher temps, and also baking on a pizza stone.