Sprinkle yeast over 1 1/2 cups warm water.

Place whole wheat flour, salt, and olive oil in the bread maker.

Pour in yeast/water mixture and mix on dough setting until cycle is finished.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better, according to Ree!

I also make it and freeze it.

When you are ready to make your pizza, bring the dough to room temperature.

Separate dough into two pieces.

Roll piece into a ball and roll from the center out on a pizza stone until it reaches the desired size.

Roll the edges of the dough to make a ledge to hold the toppings on.

Top as desired.

Bake at 450 until toppings are cooked and dough is golden brown.