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Sprinkle yeast over 1 1/2 cups warm water.
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Place whole wheat flour, salt, and olive oil in the bread maker.
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Pour in yeast/water mixture and mix on dough setting until cycle is finished.
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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.
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It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better, according to Ree!
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I also make it and freeze it.
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When you are ready to make your pizza, bring the dough to room temperature.
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Separate dough into two pieces.
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Roll piece into a ball and roll from the center out on a pizza stone until it reaches the desired size.
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Roll the edges of the dough to make a ledge to hold the toppings on.
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Top as desired.
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Bake at 450 until toppings are cooked and dough is golden brown.