Strawberry Moon Bakery’s Whole Wheat Pizza Dough

by Megan on April 19, 2011

Three things that make me happy, no matter what, are: Naive Melody by the Talking Heads, Marie Antoinette (the movie!), and pizza of all types; I don’t discriminate.

Jake and I used to eat breadsticks on the drive home from picking up our tasty whole wheat pizza from Strawberry Moon bakery. But, sadly, they closed in February.

There went our breadstick-eating drives, impulsive brownie-buying, Jake’s Mexican Coke-chugging, and our summer plans to walk and get delicious picnic sandwiches.

But then, Jonathan Glab, the owner and baker extraordinaire, gave me the recipe for the whole wheat pizza dough of our dreams! What thoughtful guy, right?

And while there’s no way it can be exactly like what he made, it’s amazing. Now we can make our own breadsticks if we need them. But now we eat them standing in the kitchen while the pizza bakes.

Strawberry Moon Bakery’s Whole Wheat Pizza Dough {makes 2 pizzas}
Recipe adapted from Strawberry Moon Bakery


  • 2 packet active dry yeast
  • 2 cup warm water
  • 2 cup whole wheat flour, medium grind
  • 2 cup whole wheat flour, fine grind
  • 4 T olive oil
  • 2 t salt
  • 4 t cane sugar
  • marinara + toppings*

* My toppings for this pizza: fresh mozzarella, goat cheese, and proscuitto.


  1. Dissolve yeast and sugar in warm water. Set aside for 5 minutes or until frothy. Add salt and oil stirring to combine.
  2. Slowly add the flour until it forms a mass. You may need to add a bit more flour if the dough is too sticky.
  3. Pour onto a floured surface and knead just until it forms a cohesive mass. Place in a greased bowl, turning one to coat and set aside to rise until double in size, about 1 hour. At this point you can make pizza, but it’s better after refrigerating for 24 hours.
  4. When you’re ready to make the pizza, take the dough out of the fridge to allow it to get to room temperature. Place your pizza stone in the oven and heat the oven to 500° for 30 minutes. (You can use a pizza pan instead of a stone, but the stone works bets.) Dived the dough into two equal pieces. (If you are planning on using the other half the next day place in a large ziploc bag and refrigerate over night. You may also freeze the dough for up to three weeks.)
  5. Form the pizza by using your fingertips to stretch the dough into a circle., flattening the middle and pushing the dough out toward the edges to make the crust. Get your pizza toppings out and have them ready.
  6. Carefully remove the pizza stone from the oven and sprinkle it with corn meal. Place the dough round on the stone and top with sauce and toppings. Place back in the oven for 10 minutes or until the entire pizza lifts when a corner is lifted with a spatula.
  7. Remove from the oven and slide onto a cutting board. Allow to rest for 5 minutes and then slice and enjoy. Repeat if making two pizzas.

Elliot barking at me for pizza + looking like a vampire.

{ 18 comments… read them below or add one }

smilinggreenmom April 19, 2011 at 1:48 pm

Oh I must try this! We love Kamut Wheat and this crust would be a great Friday night pizza night for our family. Our kids even help and pizza that’s healthy is even better! Thanks!!


Megan (megabite) April 19, 2011 at 3:02 pm

Oh, that sounds fun! I hope you love it. 🙂


denise April 19, 2011 at 5:19 pm

that is one of the best looking pizzas i’ve seen. LUSH. xx


Sage and Style April 19, 2011 at 10:13 pm

Very excited to try this! I love me some whole wheat pizza 🙂 And Elliot looks happy too.


Megan (megabite) April 20, 2011 at 6:44 am

Denise – Thanks!\

Taryn – I bet you’ll love it! 🙂


cindy April 25, 2011 at 10:59 am

i heart homemade pizza and marie antoinette (the movie:)
i am moving to MI, we should be friends for real and bake something fun!


Megan (megabite) April 25, 2011 at 11:07 am

Yes!! I can’t wait! I’m totally down for baking together. When is this goin’ down?


Cybelle May 6, 2011 at 8:57 pm

I’m obsessed with pizza. I think about it too often, and probably eat it too often—though I’ll never admit it. It must be said that Elliot steals the show in these photos. He compelled me to take my eyes off of that beloved pie with his snarky little toothy rascal howl face. That never happens…


Megan (megabite) May 7, 2011 at 8:57 am

You and I should eat pizza together.

Elliot’s really good at stealing pizza thunder. ha!


Rachel June 1, 2011 at 2:20 pm

I have those plates! I inherited them from my grandmother; I love their sputnik vibe and of course they remind me of her.

I also make pizza every Friday since I can’t find a great place near me. I’ll absolutely have to try this one. Prosciutto, goat cheese, and mozzarella on a whole wheat crust? Yes, please!


Megan (megabite) June 1, 2011 at 2:25 pm

Rachel! Can you even believe that when I posted this that was the only lovely plate like that I had? I found a bunch at a garage sale and now have 10 + a platter. That’s so cool that yours were passed down to you from you grandma. How special!

I hope you enjoy this recipe! <3


Erica December 9, 2011 at 12:22 pm

This looks delicious! How big are the pizzas? I have 2 girlfriends coming over to eat with my husband and I. Should I make 2 batches (or more, if my husband can EAT?)?


Megan (megabite) December 9, 2011 at 12:29 pm

Let’s see. I believe the pizzas are about 15-inches and each pizza is 8 pieces. So, if you make just the regular recipe (2 pizzas) then everyone could have 4 pieces, so that should be perfect! Or if your husband would want more than that maybe make a double recipe and freeze one ball of dough for 3 pizzas total, and one future pizza.

Let me know if you make this! I bet you’ll love it!

P.S. I generally can eat at least 3 pieces and 4 if I’m feeling less ladylike.


Grapefruit January 5, 2012 at 2:33 am

I made garlic knots with this recipe last night & can’t wait to make pizza with it. This is going to be my go-to recipe from now on. I love it! I didn’t even knead – just made the whole thing in my food processor.


Katie K September 6, 2012 at 8:22 am

First off, this dough is delicious!! I have made it with rave reviews many times. And, if I freeze it, what do I do when I am ready to use it?


Megan September 6, 2012 at 9:02 am

Oh awesome! Yes, I love this one!

If you freeze it, simply take it out of the freezer and pop it in the fridge the night before you want pizza. Once it’s thawed and you’re ready to form it take it out of the fridge and let it get to room temperature for easier stretching. Then prepare and cook as usual! <3!

P.S. I've also thawed it at room temperature for a couple hours if I forgot to take it out the night before.


Dorothy Miramontes May 1, 2014 at 8:51 pm

Can I use regular mild whole wheat flour instead of having to use both medium grind and finely grind whole wheat flour? or will that affect the dough?


Megan May 4, 2014 at 8:02 pm

Totally use whatever wheat flour you have on hand. It’ll be delish!


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