Without knowing specifics, here are some possibilities. It may be over-kneaded, too much gluten development. Remember that gluten development will continue during rests and rises.
Under-hydration is a possibility. If it comes out of kneading as a tight ball, with no stickiness at all, it may be dry.
My own quick pizza dough is made in a food processor, an approximate amount of flour and watching the spinning dough ball to judge the amount or water, without long kneading, and it comes out of the processor quite sticky. It settles down while rising but tends to stay light and somewhat puffy while being formed.
The problem will not be the lack of dough conditioners.
Dough conditioners may contain some combination of:
Vital wheat gluten
... especially the first three. But conditioner is a nicety and lack of it doesn't cause a serious problem.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen