This bread machine dough turns out soft, tacky, and easy to stretch, thanks to warm water, olive oil, and all-purpose flour working together through a single dough cycle. The machine handles the mixing, kneading, and rise for you, so you end up with a pillowy round that's ready to shape into two big 12-inch pizzas or four personal-sized ones. Rolled or hand-stretched to a quarter-inch thickness, it bakes up into a crust with golden, blistered edges and a firm, lightly browned underside. Since you're building each pizza from scratch, you decide exactly what goes on top and how it's seasoned, which makes this dough a solid base for an added salt kitchen. It's a simple, hands-off way to get real homemade pizza night on the table.
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Add the ingredients to the bread machine pan in the order recommended by your machine's manufacturer — typically liquids first. Add the warm water and 2 tbsp olive oil, then the sugar and salt, then the flour. Make a small well in the center of the flour and add the yeast.
Select the Dough cycle on your bread machine and press Start. The machine will mix, knead, and allow the dough to rise for one full cycle, typically 90 minutes, until the dough has roughly doubled in size and feels soft and slightly tacky when touched.
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