Let your bread machine do the heavy lifting on this one — warm water, olive oil, a touch of sugar, and yeast come together into a soft, tacky dough that rises fully on the machine's Dough cycle with zero hands-on kneading. Once it's doubled, you just turn it out, divide it into rounds, and stretch or roll it to your preferred thickness for either two big 12-inch pies or four personal-sized ones. The payoff is a crust that bakes up golden at the edges and firm on the underside, with that classic chewy-crisp texture everyone wants from a homemade pizza night. It's endlessly customizable, too, since the plain dough is just a blank canvas for whatever sauce, cheese, and toppings you're in the mood for. This straightforward, pantry-staple dough is a solid pick for a soy free kitchen, letting you build a pizza night from the ground up without any guesswork about what's in your crust.
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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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