New to the forums.

I'm looking for those experienced Bosch users out there that are willing to share their techniques and recipes for bread and in particular pizza dough. There is one issue I have found with the Bosch.

At  in small quantities (about 3 1/2 cups flour) the dough tends to get wrapped around the center post. The problem tends to be worse at hydration levels above 65% or so. Is this problem more a function of the small quantity or the order in which I at ingredients?

Thanks