The above link is to the Woot! blog entry for today, because you can't really link to a Woot! except at Woot! But this is the bread machine I have, and it's pretty darned good. It normally sells in catalogs for $100, but Woot! has it shipping to you for $75.

With his PDA-style touchscreen and LCD control panel, Breadman responds in a flash to any emergency bread shortfall. His 24-hour delay timer means he always acts when he's needed. He absorbs any fruit or nuts you can throw at him, and he can bake a hefty 2.5-pound loaf in a single bound. Throw off the shackles of that artificial corporate bread! Breadman will lead the way and save the day!

It also makes a pretty good, fast, pizza dough. I'd prefer to use Good Eats Pizza Dough, but I swear something is wrong with that recipe other than the salt - I've never made it when it didn't need at least half a cup more flour than mentioned in the recipe, and the recipe doesn't bother to mention that the "2 cups of flour" are by the "scoop-and-sweep method" that AB almost never uses for baking.

Oh, and on the salt, Cook’s Illustrated figured that out a while back:

2 units table salt = 3 units Morton Kosher Salt = 4 units Diamond Crystal Kosher Salt

If people were putting in one tablespoon of kosher salt and finding it "way way too salty," then AB and Food Network probably used Diamond Crystal brand. Morton's is more easily available nationwide, but is more "salty" (that is, 3 teaspons of Morton's Kosher Salt weighs as much as 4 teaspoons of Diamond Crystal). People who used Morton's instead would be getting 33% more salt in their dough.

That means you should probably use 2 1⁄4 teaspoons of Morton Kosher Salt, or 1 1⁄2 teaspoons of table salt. The Baker's Catalogue sells a 2 1⁄4 teaspoon measure because that's equivalent to a 1⁄4 ounce packet of active dry yeast.

If only understanding that would make the dough work. I've about convinced myself he meant 1⁄2 cup of water. Sigh.