Let your bread machine do the heavy lifting on this one — warm water, olive oil, and a touch of sugar get the yeast going, and one full dough cycle leaves you with a soft, tacky ball that's ready to stretch. Divide it into two 12-inch rounds or four personal-sized crusts, roll or hand-stretch to about a quarter inch, and you're set for whatever toppings you're piling on. The high-heat bake at 450°F is what gives this crust its signature golden, blistered edge and a firm, lightly browned bottom that holds up under sauce without going soggy. It's a straightforward, pantry-staple dough with nothing fussy about it, which makes it an easy go-to for a plant-based kitchen. Whether you're doing a classic red-sauce pie or building something more creative, this base is flexible enough to carry it.
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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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