This bread machine dough makes pizza night about as effortless as it gets. Warm water, olive oil, sugar, and salt come together with flour and yeast, and the machine handles the mixing, kneading, and rise for you while you do literally nothing but wait. Once it's doubled and turned out soft and tacky, you divide it into rounds for two big 12-inch pies or four personal-sized ones, stretching or rolling each to a quarter-inch thickness. A hot oven crisps the edges golden and firms up the underside in about 12 to 15 minutes, giving you a chewy, blistered crust ready for whatever toppings you're craving. Since the dough itself is just flour, yeast, water, oil, sugar, and salt, it's naturally a solid choice for an egg free kitchen. Keep this one in rotation for a reliably good homemade crust without any fuss.
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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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