Always Freshly Baked in Santa Barbara
I show you the best surfaces for stretching, building, and loading homemade pizza. I review wooden, metal, and marble pizza making surfaces and the pros and cons. Learn the best surface to make pizzas for your Ooni Pizza Oven or Baking Steel. Are metal pizza …
The easiest way to bake large (14-16in.) pizzas in the Ooni Koda 16. Full baked, never burned! Learn how to bake large 14-16 inch pizzas in your Ooni Koda 16 Pizza Oven. I teach you the easiest technique to successfully bake a large crispy pizza …
My favorite techniques to shape a round non-stick pizza for your Ooni Pizza Oven in 60 Seconds! If you’ve ever felt frustrated stretching pizza dough you’re not alone! I show you my favorite techniques for easily stretching pizza at home that doesn’t stick to the peel. I hope these pointers get you on your way to stretching dough with confidence. Even if it’s not round it still tastes great!
Looking to make your own pizza dough? Check out my homemade sourdough pizza dough recipe and how to. If you’re using store bought dough watch my video on How to Make Store Bought Dough Awesome. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have!
Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!
Despite saying 3-day for most of the video this is actually day 4 of my Ooni ” Marg Every Day” series! Day 4 of cold fermentation I often find dough can be starting to be past it’s prime. This time it made for a great …
It’s Marg every day and today’s the day for a 72 hour cold fermented Pizza Margherita. 72 hours is many people’s favorite cold fermentation length. It often hits the sweet spot of being full of flavor and easy to work with. It’s another Pizza Margherita …
I’m baking up a classic Pizza Margherita on a batch of my sourdough pizza dough. For this pizza in my “Marg Every Day” series I’m using a dough ball that’s been cold fermented for 48-hours. I show how the dough stretches, bakes in my Ooni Pizza Oven, and tastes at 48 hours.
I hope you enjoy the “Marg Every Day” series and plan to make the Pizza Margherita a part of your every day pizza lifestyle. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! I love you all. One Love!
Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!
Inspired by the infamous Costco Combo Slice. All the toppings in the pizza shop (I forgot the mushrooms!! doh!!). Instead of the typical Costco floppy crust I’m baking it up thin and crispy bar style. Bar style is such a great pizza style to bake …
I show how to bake up an OG Pizza Margherita in a home oven using a Baking Steel or stone. Learn how to easily make pizzeria quality pizza at home without a bunch of fuss. For this bake I’m using a dough ball of my …
I show you how to bake up a thin and crispy bar style pizza supreme on your Baking Steel or stone. I give pizza supreme the Santa Barbara Baker treatment with Anaheim chiles and pickled onions along with fresh sausage. Bar pie is one of the easiest types of pizza to make pizzeria quality at home. Learn how to bake delicious bar style pizza at home. This is crispy craveable pizza and totally delicious. Make sure to give this style a try. I highly recommend using a Baking Steel for the best bar pie results. It’s the best tool for this type of homemade pizza.
If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!
Learn how to make delicious thin and crispy bar pie pizza. This type of pizza is one of the easiest to make pizzeria quality at home. You need to give this pizza a try, once you do, you’ll crave it. For this dough ball I’m …
Learn how to make homemade thin and crispy three cheese bar pizza. Bar pie is one of the most delicious pizza varieties out there. Super thin and crisp and bold in flavor bar pie is delicious homemade pizza. It is also an easy type of …
Learn how to prepare your pan and stretch bar pie pizza dough. I show you how to easily roll and stretch bar pizza dough. See how to prepare your pan for baking bar pizza so it never sticks. Delicious thin crust pizza, this is a pizza style you must try. It’s easy pizza to prepare and is so craveable. It’s amazing thin crust pizza. I highly recommend using a Baking Steel for the best bar pie results. It’s the best tool for this type of homemade pizza. Hope you enjoy.
If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!
I show you how to make the bar pizza dough recipe from the Ken Forkish book “The Elements of Pizza.” Easy bar pizza dough for amazing thin and crispy bar style pizza. This is delicious pizza! Super thin, crispy, and cheesy you just can’t stop …
A seasonal sourdough pizza loaded with with roasted Brussels sprouts, rich and sweet caramelized onions, and diced apples. Roughly chopped walnuts add texture and more roasted nutty flavors. The combination makes for a delicious vegetarian pizza. Not veg? Adding some bacon here is a delicious …
Learn how to stretch pizza dough using a wooden pizza peel. I show you to easily stretch a round pizza that never sticks to the pizza peel or oven deck. No more ripped pizzas!
Wooden pizza peels are portable, affordable, durable, and are a forgiving surface for stretching, shaping and building homemade pizza. It’s a must have in any pizza making tool kit. I’m using the 14″ Bamboo Pizza Peel & Serving Board from Ooni, but any wooden pizza peel will work! This pizza stretching technique will put you on the path to perfect pizza.
For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. Not on the sourdough train? Check out my Easy yeasted thin & crispy pizza recipe. If you’re using store bought watch my video on How to Make Store Bought Dough Awesome. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have!
Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!
Learn about the pizza peels and tools I’m using with my Ooni Koda 16 Pizza Oven and indoors on the Baking Steel. I compare pizza tools from Ooni Pizza Ovens and GI Metal and how I use them. I hope this helps you find the …
Since I accepted pizza as my lifestyle I’ve lost 60 lbs. It was possible thanks to pizzas like this. Cover your pizza in green! Broccoli is a great pizza topping, but I find broccolini to be even better. Tender and sweet it can go directly …
PRO TIP: Put the cauliflower ON the pizza instead of trying to make crust out of it. Pizza your veg. That’s the firemost way to get your daily dose. Health is the cornerstone of the pizza passionate lifestyle.
Roasted cauliflower pizza is in regular rotation at Santa Barbara Baker. Quick and easy, always delicious. The crisp yet tender texture of the cauliflower makes for an awesome pizza topping. Tasty simply seasoned with salt and pepper it can also be used to soak up other flavors making it a great meat substitute for a hearty vegetarian pie. I like seasoning post bake with Castillo Spanish Pimentón (Spanish smoked hot paprika).
For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. Not on the sourdough train? Check out my Easy yeasted thin & crispy pizza recipe. If you’re using store bought watch my video on How to Make Store Bought Dough Awesome. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have!
Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!
An easy pizza dough recipe for thin and crispy homemade pizza. This dough recipe works well outside in your Ooni pizza oven or indoors on the Baking Steel. The dough is easy to make, just make sure you plan ahead! You need to make the …
If you live a pizza passionate lifestyle having your fridge stocked with a variety of delicious pickled stuff is highly recommended. These are the toppings to go for when you need to get your pizza fix quick. All the prep work is done, just grab …
