The yeast in dough benefits from some sugar and the salt keeps it from rising too much.

When I make pizza crust I use 3 cups bread flour (sometimes I reduce the flour by 1/4 cup and use that much corn meal instead), 2 1/2 tsp yeast, 2 tsp sugar, 1 tsp salt, I pour in a little olive oil, maybe 1 Tbs, and I add garlic powder (2 - 3 tsp) and dry oregano (~ 1 Tbs). It takes about 1 cup of water for that dough. And I roll it out on corn meal instead of flour.

I have the machine do the mixing and kneading part.

When making bread I never leave any dough in the machine to bake--the shape is wrong and it dries out the loaf too much.

SRS