Bread Making

The last few times I made pizza dough in my bread machine, I was disappointed with it.  Maybe someone here, who has more experience with it than I do, can help me figure out where I might have gone wrong.

I've always made sure that my ingredients were in date before I even start.  When the dough forms a ball, it leaves the pan clean, as I understand it should.  When the cycle finishes, I open the lid to remove the dough ball.  It feels sticky, and "deflates" quickly.  It doesn't roll out well either.  My machine is at least 10 years old, so could it need replacing?  I'm thinking about trying to make the dough by hand (I've not done this in years), to see if there is any difference. 

Dan Lepard is a wonderful baker and this is a great, easy recipe:

http://www.guardian.co.uk/lifeandstyle/2009/sep/10/bake-your-own-bread

http://www.thefreshloaf.com/lessons/yourfirstloaf

That's an easy way to get started, and the entire site is a great resource.

Thanks for the links.  I may try some pizza dough by hand and see if I get better results.

Sounds a bit like it's overproofed.  What are your temps at home like at the minute?  Bread machines provide their own heat for rising, but it's warm outside it goes MUCH faster than the original cycle.

We've had outdoor temps from 75-82F during the last week.  I've set my air conditioning to 76.