Making homemade pizza dough is straightforward, especially if you have a bread machine. Start by measuring 1 1/3 cups of lukewarm water into your bread pan, followed by 1/4 cup of olive oil.

Next, add 4 1/4 cups of all-purpose flour, 1 1/4 teaspoons of salt, 1 tablespoon of sugar, and finally 2 1/2 teaspoons of active dry yeast.

If you don't have a bread machine, you can measure these ingredients into a large mixing bowl in the same order. The sequence matters because it helps distribute the yeast evenly and prevents it from coming into direct contact with the salt, which can inhibit activation.

Once your ingredients are in the bread pan, select the dough setting and choose the large size option on your bread machine.

Press start and let the machine handle the mixing and kneading process, which typically takes about an hour and a half. The machine will combine all ingredients, knead the dough to develop gluten, and allow it to rise in one convenient cycle.

If mixing by hand, combine the wet and dry ingredients until a shaggy dough forms, then knead for 8-10 minutes until the dough becomes smooth and elastic. Allow the dough to rise in a covered, oiled bowl for about an hour until it doubles in size.

After the dough cycle completes or your hand-kneaded dough has finished rising, you'll have a perfectly developed pizza dough ready for shaping and topping.

Remove the dough from the bread machine or bowl and divide it into portions if making multiple pizzas. You can use the dough immediately, refrigerate it for up to 24 hours, or freeze it for later use.

Before topping and baking, allow the dough to come to room temperature and rise slightly on your pizza pan for best results.