These are all freeform loaves. You may have to adjust water/flour up or down to account for humidity, elevation and other local conditions.
I do a basic pizza dough in the FP, 4 cups flour, salt, packet yeast, 1 3/4 cup warm water, a couple of tablespoons olive oil, sometimes a minced clove of garlic. Process until the motor struggles (hesitates, about 45 seconds) A few strokes by hand to even it up. That's pretty successful. This won't do thin or thick crust well, but is a good basic pizza dough.
Another I do is from Marcella Hazan. 3 cups flour, 1 1/4- 1 1/2 cup water, packet of yeast, salt, 2 teaspoon olive oil. In larger FPs, there isn't necessarily enough dough to make a powerful motor hesitate so watch this one more closely, but time is about the same. Again, a little kneading to even it up.
I tweak this one a number of different ways adding extra flour to stiffen it up or doing a few dough batches then combining for the rise. I often use two batches to make bread bowls for certain soups.
Notice that these run about 50% hydration (if I'm using that term correctly--about half as much water as flour). That seems to be important for FP kneaded doughs.in my experience.
