Checking the ingredient list, there's nothing here that runs afoul of a dairy free kitchen — just warm water, yeast, sugar, flour, salt, and olive oil doing the work. That combination is exactly why this dough comes together so easily: the yeast blooms into a foamy, active mixture, and a few short additions of flour build a shaggy dough that turns smooth and elastic after a good knead. Give it its full rise until doubled and you get a dough that's easy to stretch thin for a crisp crust or leave a little thicker for something pillowy in the middle. Divide it into rounds, top it however you like, and bake — this one's a reliable, no-fuss base to keep in your dairy free pizza night rotation.
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Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly to dissolve. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
Add the olive oil and salt to the yeast mixture and stir to combine. Add the flour one cup at a time, stirring after each addition, until a shaggy dough forms and pulls away from the sides of the bowl.
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