If I am home on the weekends, I just throw all of the ingredients into the breadmaker tin, choose the dough setting and then let it work its magic while I go and do something else. After around two hours, it'll beep at me and I then roll out the dough (enough for two pizzas) and bake them without toppings (just brush with a little olive oil and bake).
If I feel so inclined, I'll fill the machine again with another batch and have 4 bases ready in my freezer. The bases stacked fairly flat and so are compact to store.
My bread maker has also been a godsend for thick crusty slices of bread to serve up with homemade soups. Savoury mince served on thick slices of grilled homemade toast are always a winner too! And a Sunday loaf, just served warm with butter and jam. Always demolished in no time at all!
I buy plain flour in 5kg bags (Wallaby brand - Australian made and owned) and Lowan's yeast in the sealed tube as it is more economical than the individual sachets. Store the yeast in the freezer for a longer product life once opened.