It is quite possible that the volume measurements were at fault, since there can be so many variations from one person to another in how they measure out things volumetrically, although in retrospect I think that I would have increased the hydration value, as I did in the the later version discussed below.
Back in 2004, when Reply 51 was posted, to help members who did not have scales, I would post volume measurements, among the most important of which were the flour and water. I would go into my kitchen and, using my scale and measuring cups and spoons, I would try to convert the weights of flour and water to volumes. This was time consuming and not one of my favorite things to do, but I did it since I wanted people to have a chance at succeeding with the recipes. Eventually, one of the forum members, November, whom I believe to be from an alien planet of higher intelligence who was somehow stranded on our planet until the mother ship would be able to return to take him back home again, gently told me that my conversions were not quite correct. Rather that arguing with him, I took his comments as though it was a reprieve by the warden while I was on death's row. He gave me an excuse not to have to go back in my kitchen to do conversions again. But rather than just dismiss the matter, November came up with a tool to do conversions. I helped him by doing literally hundreds of weighings of different brands of flours using different sizes of measuring cups, and he created the algorithm and populated the database with my measurements and some of his own. What came out of that exercise is the Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/
. That is the tool that I would have used back in 2004 had it then been available.
The post that you might want to look at for the later version of the recipe you used is at Reply 260 at http://www.pizzamaking.com/forum/index.php/topic,576.msg17113.html#msg17113
. Whether that post will help you is hard to say, because there are so many different types and brands of bread makers, but I believe that what I discussed in Reply 260 should be more useful than what I posted in 2004. You will note that the recipe posted in Reply 260 is for an 18" pizza with a thickness factor of 0.10. Most people who are experts on the NY style would suggest a lower thickness factor, maybe around 0.075-0.08. That makes it more challenging to open up a dough ball to 18" so I will leave it to you to decide how adventurous you would like to be. However, if you choose to make a smaller pizza, I suggest that you use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to crank out all of the numbers. If you need help with this, let me know.