Born from Cleveland baker Terry Thomsen’s search for a wheat option that worked better for her digestion, Feel Good Dough makes organic, plant-based pizza dough and baking mixes. Its dough uses organic yeast, delivers 56 grams of protein per dough ball, and is designed to move beyond pizza—it can handle everything from a home oven to a 700-degree wood-fired oven. The woman-owned company sells frozen dough, dry mixes, and organic flour to households and wholesale customers.
USDA Organic
Woman-Owned Business
Compliance program
Lamonica’s Pizza Dough International, IncLamonica’s Pizza Dough International has been making frozen pizza dough since the Lamonica family began in Brooklyn in 1962, supplying food-service operators and retailers with dependable dough balls. After expanding to Los Angeles in 1991, the company grew to four facilities and now produces more than 150 million pounds annually. Its bakers bring more than 150 years of combined industrial pizza-making experience, while every dough ball is X-rayed and made with natural, non-GMO ingredients.BROOKLYN, NY
The Confident BakerFounded by Danielle Kinney after her daughters developed gluten sensitivities, The Confident Baker makes freshly stone-milled einkorn flour and convenient baking mixes in Skippack, Pennsylvania. Its products center on einkorn, an ancient wheat Danielle discovered while seeking nourishing alternatives for her family, and the company also gives 5% of proceeds to nonprofit ministries supporting women and children affected by domestic violence and abuse.SKIPPACK, PA
123Dough Bakery123Dough Bakery is a certified organic bakery in Pound Ridge that hand-makes naturally leavened sourdough from freshly milled ancient grains. Its founding team spent years researching fermented foods and wheat varieties before opening the bakery, where dough ferments for at least 20 hours without industrial yeast and loaves are made with organic wheat, spring water, and sea salt. The bakery is especially known for its einkorn breads, including a limited 100% einkorn loaf made in batches of just 10 per week.POUND RIDGE, NY
Berlin Natural BakeryIn Ohio’s Amish Country, Berlin Natural Bakery makes small-batch spelt breads and baked goods by hand, with its old-fashioned sourdough fermented for at least 24 hours. The family acquired the bakery in 1997, and third-generation twins Nicole and Nick now carry forward its focus on organic, minimally processed ingredients and simple recipes. Its organic spelt flour is stone-ground on demand, and the bakery’s products remain Non-GMO Project Verified.MILLERSBURG, OH