This dough comes together right in the machine, with warm water, olive oil, and a touch of sugar activating the yeast into a soft, elastic base that's ready to shape in about 90 minutes. Once it's doubled and tacky to the touch, you simply divide it into rounds and stretch it out for two hearty 12-inch pizzas or four personal-sized ones. A hot oven and a well-oiled pan give the crust that golden, blistered edge and a firm, lightly browned underside every time. It's endlessly customizable, too, so you can pile on whatever vegetables, sauces, or cheeses fit your table. This is a solid, reliable option for a vegetarian kitchen, letting you build a pizza night entirely from ingredients you control.
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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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