A contrary voice here. I use mine for pizza dough, and bread dough all the time, and I much prefer it over a KitchenAid, a Bosch Universal, A Bosch Concept, and a Bosch Compact ( the other mixers I have used ) . I use the roller, and I find it does a great job developing gluten. Mainly I used 100% whole wheat, which can be tougher on a machine, but never find it gets bogged down. I am usually using high hydration - 75% and up. One of the best things about the machine, at least for me, is that I can make dough with as little as 250 grams of flour, and the machine will still knead it, in most of the Bosch's that I have used, it just tickles the dough, but doesn't knead it. Since I am using home milled wheat, which I usually mill in advance and keep in the freezer, I can't really comment on dough temp rising too much. How much flour are you using per batch, what is your hydration, and are you using an autolyze step? Using colder water and an autolyze may help with the temp issues. I would give it another chance and see if you can get it to do what you want. I admit there is a bit of a learning curve to using the roller, and I only tried the dough hook once and it didn't seem to be as efficient as the roller. If you have the 600 watt version, you know that you should not knead at the highest speed.