Author: Santa Barbara Baker

Smoked Sausage, Tomato, & Basil Pizza Recipe & How To| The Spicy Summer Smoke
August 4, 2020

Smoked Sausage, Tomato, & Basil Pizza Recipe & How To| The Spicy Summer Smoke

Summer vibes are still at full blaze on this smoked sausage, fresh cherry tomato, and basil pizza. Living in Santa Barbara one of my favorite outdoor cooking activities is Santa Maria Style BBQ. Most well known for tri-tip cooked over an open red oak fired …

pizza
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by Santa Barbara Baker
Pepperoni & Smoked Pineapple Pizza Recipe | The Forbidden Smoke
July 30, 2020

Pepperoni & Smoked Pineapple Pizza Recipe | The Forbidden Smoke

Pineapple may be the most forbidden of all pizza toppings. By who? I’m not really sure, but the haters are out there lurking around or maybe they’re just out for a troll Pineapple get’s a bad rap. I can think of many more egregious topping …

pizza
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by Santa Barbara Baker
Easy Sourdough Pizza Dough Recipe & Video Guide
July 27, 2020

Easy Sourdough Pizza Dough Recipe & Video Guide

A guide to my naturally leavened pizza dough. This dough can be used in your in Ooni pizza oven or indoors on the Baking Steel. I hope this can serve as a starting point for you on your own dough adventures. I don’t label my pizza as one particular style as I’ll often use the same dough for multiple styles of bakes. I think of it as an “artisan style” dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. My goal is delicious pizza. I hope this guide gets you making and eating some!

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!

Preorder my new pizza cookbook; Epic Outdoor Pizza Oven Cookbook.

Print Recipe

Sourdough Pizza Crust

The Santa Barbara Baker naturally leavened (sourdough) pizza dough recipe and guide. This dough is designed for Ooni pizza ovens, the Gozney Roccbox or indoors on the Baking Steel. When prepared and baked properly the pizza should have a crisp yet tender bite with beautiful leopard spotting. A slice that crunches a bit when you can pick it up and can hold substantial toppings. The interior moist, airy and never bland.
I think of it as an "artisan style" dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. The goal is delicious pizza. This dough can be used the same day or cold fermented, best used within 4 days.
Important: This dough recipe was developed using organic flours from Central Milling. The protein content and processing of flours can vary widely from brand to brand and may have a significant impact on your final product.
Prep Time1 day
Active Prep Time45 minutes
Course: Appetizer, Main Course, Pizza, Side Dish, Snack
Cuisine: American, Italian, Pizza
Keyword: Baking Steel, Dough, Naturally Leavened, Ooni, Ooni Koda 16, Ooni Pizza Dough, Ooni Pizza Ovens, Pizza, Pizza Dough, Roccbox, sourdough, Sourdough Pizza
Author: Santa Barbara Baker

Ingredients

Starter

  • 25 g Sourdough Culture The 25g is pulled from your mother culture also commonly called a "starter." I like to use a freshly fed culture. You can build one easily yourself, just need some flour, water, and time. I like the method in the Ken Forkish Book: The Elements of Pizza
  • 100 g Bread Flour I use Artisan Bakers Craft+ Organic Bread flour from Central Milling.
  • 100 g Water Room temperature filtered water.

Final Dough Mix

Instructions

Make the Starter (6-12 hrs before final dough mix)

  • Add 100g water to a 1-quart deli container.
  • Add 25g sourdough culture to the water and mix with your hand, pinching to break up the culture.
  • Weigh 100g bread flour in a small bowl.
  • Add flour to water and culture mixture, stir to all dry flour is absorbed.
  • Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions.

Final Dough Mix (at least 8 hours before baking pizza)

  • Add "00" Flour, Bread Flour, T85 Flour to the mixer bowl. Mix on lowest speed
  • Add 450g filtered water to the starter and and mix by hand till the starter is mostly dissolved into the water.
  • Turn mixer off and add the starter and water mix. Mix on lowest speed just till the dry flour is incorporated. Cover and let rest in mixer bowl about 25 minutes.
  • Add 25g salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add 10g extra virgin olive oil with mixer running. Mix about 3-4 minutes on low to medium speed. The dough should look mostly smooth.
  • Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).
  • Cover tightly. Let bulk ferment at room temperature for 1-5 hours (actual time will depend on your environment it should almost double. Watch the video for more details)

Balling the pizza dough balls

  • Lightly oil a half sheet pan or dough tray. (I place the dough ball(s) I plan to use the same day on their own sheet or plate)
  • Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.
  • Lightly dust the top of the dough with flour.
  • Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.) I use a bench scrapper to cut the dough.
  • Working with the dough in your hands form into balls, making sure to close. Watch the video to learn how.
  • Place on half sheet pan or dough tray. Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough. 1-4 hours, actual time depends on your environment.
  • For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!

Tempering the Dough (at least 1.5 hours before baking pizzas if dough has been cold fermented)

  • Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. You may carefully remove individual dough balls and temper on an oiled, covered plate reserving additional dough balls for later use.

Notes

Updated 6/9/2021, 7/7//21.
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!

Old Version

Introduction

Mixing the Starter

Final Dough Mix

Dough Balling & Final Fermentation

Tempering the Dough & Final Thoughts

Print Recipe

Homemade Sourdough Pizza Dough (old version)

A guide to my Santa Barbara Baker naturally leavened pizza dough. This dough can be used in your in Ooni pizza oven, Roccbox or indoors on the Baking Steel . I hope this can serve as a starting point for you on your own dough adventures. I don't label my pizza as one particular style as I'll often use the same dough for multiple styles of bakes. I think of it as an "artisan style" dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. My goal is delicious pizza. I hope this guide gets you making and eating some!
Prep Time1 day
Course: Appetizer, Main Course, Pizza, Snack
Cuisine: American, Italian, Pizza, Vegan, Vegetarian
Keyword: Ooni, Ooni Koda 16, Ooni Pizza Dough, Ooni Pizza Ovens, Pizza Dough, sourdough, Sourdough Pizza
Servings: 4 dough balls
Author: Santa Barbara Baker

Ingredients

Starter

  • 50 g Sourdough Culture
  • Bread Flour I use organic bread flour from Central Milling or King Arthur. Feel free to experiment with blending 50g of other flours; T85 Flour or Rye Flour are great here.
  • Water I use room temperature filtered water. If it's especially warm out I'll make part of the 100g ice to keep temps down. In the winter if my starter is not feeling very active I warm the water to 85f.

Final Dough Mix

  • 250 g Starter (from above) Should be about doubled in size, 6-12hrs from mixing the starter.
  • 300 g Bread Flour I use organic bread flour from Central Milling or King Arthur.
  • 250 g "00" Flour I use "00" Normal from Central Milling. If using Caputo, this is the blue bag. The red bag works great too, but less suited for the high heat of the Ooni.
  • 90 g Whole Grain Blend In the video I'm using 70g of T85 Flour and 20g of Rye Flour. You can play around with the blend here, but use caution with going to big on heartier grains they can cause the dough to be more difficult to stretch and easier to rip. Even small amounts can add a flavor punch.
  • 20 g Salt I use kosher salt or sea salt.
  • 10 g Olive Oil I use California grown extra virgin olive oil.
  • 1 g Barley Malt (optional) Adds a tiny note of sweetness and can increase fermentation activity. Feel free to leave it out.
  • 380 g Water Room temperature. If it's especially warm out I'll make part ice to keep temps down.

Instructions

Mixing the Starter (6-12 hrs before final dough mix)

  • Add 100g water to a 1-quart deli container.
  • Add the 50g sourdough culture to the water and mix with your hand, pinching to break up the culture. You want it mixed, but it does not need to be fully dissolved. Watch the video for full details.
  • Weigh 100g bread flour in a small bowl.
  • Add flour to water and culture mixture, stir to all dry flour is absorbed.
  • Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions. Watch the starter video for more insights.

Final Dough Mix (at least 8 hours before pizza time, I prefer 24 hours or more)

  • Add 350g room temperature water to a small bowl, add starter and mix mix by hand till mostly homogeneous. I mix mine in a 1 quart measuring cup.
  • In a large bowl mix 300g bread flour, 250g "00" flour, and 90g whole grain blend (In the video I'm using 70g T85 flour, and 20g rye flour.
  • Add the water and starter mixture to the flour and stir just till flour is incorporated. Cover and let rest for 25 minutes at room temperature.
  • Mix 20g salt, 30g water, and 1g barley malt (optional) in a small bowl (it will not fully dissolve)
  • Begin folding and kneading the dough, working in the salt slurry small amounts at a time till fully incorporated, be patient. This should take 5-10 minutes. Cover the bowl tightly and let rest for 25 minutes. Watch the final dough mix video for full details.
  • Gradually knead and fold 10g olive oil into the dough until fully incorporated and smooth. This should take about 5 minutes.
  • Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).
  • Cover tightly. Let bulk ferment at room temperature for 30 minutes to 4 hours. Watch the video for more insights on this process.

Balling the Dough & Final Fermentation (30 min – 4 hrs after final stage of dough mix)

  • Lightly oil 4 1qt glass bowls, dough tray, or a large dinner plate.
  • After 30 minutes to 4 hours uncover your dough (you want to see activity in the dough before proceeding but you can adjust your fermentation times between the bulk and ball ferments, if you went short on the bulk, go longer once the dough is balled up before it hits the fridge)
  • Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.
  • Lightly dust the top of the dough with flour.
  • Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.) I use a bench scrapper to cut the dough.
  • Working with the dough in your hands form into balls, making sure to close. Watch the video for full instructions.
  • Cover tightly. Let ferment at room temperature at least till you see activity in the dough (30min-1hr) or up to 8 hours (if using that day).
  • For cold fermentation, refrigerate dough balls for 24-72 hours before using. Watch the dough balling video for the full details.

Tempering the Dough (~1hr before baking pizzas if dough has been cold fermented)

  • Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. Do not remove from the container they have been fermenting in till they are ready for use. I like to allow at least an hour typically. Keep an eye on it though as you do not want the dough to over-proof (dough will over-expand and eventually collapse). Watch the dough tempering video for full details. 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!

Notes

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!

Ooni, pizza
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by Santa Barbara Baker
The Easiest Summer Pizza Recipe| Fresh Tomato & Mozzarella Pizza
July 21, 2020

The Easiest Summer Pizza Recipe| Fresh Tomato & Mozzarella Pizza

This is the pizza I find myself dreaming about mid-January. The type of pizza you can roll home from the beach and have on the table before the sun kissed vibes wear off. The ratio of flavor packedness to effort blows the mind every time …

pizza
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by Santa Barbara Baker
The Combo Slice | Homemade New York Style Pizza Recipe
July 16, 2020

The Combo Slice | Homemade New York Style Pizza Recipe

Fully loaded no matter what name it goes by, it’s The Combo Slice. When I’m talking “combo slice” I’m thinking that “kitchen sink” pizzeria creation that throws just about everything in-house onto the pie. It’s a pizza full of nostalgia and comforting vibes. For my …

pizza
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by Santa Barbara Baker
Vegan Summer Pizza | Summer Squash & Pistachio Pizza Recipe
July 15, 2020

Vegan Summer Pizza | Summer Squash & Pistachio Pizza Recipe

When the summer garden is overflowing it’s time to put those veggies front and center. I cover this vegan summer pizza in thinly sliced squash, going big. I find when you lay the squash or zucchini on heavy like this (but thinly sliced on a mandoline!) not only does it make for a beautiful pie but the texture of the bite is something almost cheese like but 100% fresh summer veg vibes in flavor.

I brighten things up even more with a mixture of chopped pistachios, lemon zest, and thyme. Fatty but beaming with flavor this mixtures makes sure things stay interesting. Finished off with fresh herbs and a drizzle of pistachio oil it’s a firemost summer pizza vegan or not!

Hope you enjoy! Check out on the the full build & bake in the Ooni Koda 16 on the Santa Barbara Baker YouTube Channel. One love!

Print Recipe

Vegan Summer Pizza | Summer Squash & Pistachio Pizza

When the summer garden is overflowing it's time to put those veggies front and center. I cover this vegan summer pizza in thinly sliced squash, going big. I find when you lay the squash or zucchini on heavy like this (but thinly sliced on a mandoline!) not only does it make for a beautiful pie but the texture of the bite is something almost cheese like but 100% fresh summer veg vibes in flavor.
For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. 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!
Prep Time40 minutes
Cook Time4 minutes
Course: Appetizer, Main Course, Pizza
Cuisine: Pizza
Keyword: Ooni, Pizza, sourdough, Squash, Summer, Vegan
Servings: 1 Pizza
Author: Santa Barbara Baker

Ingredients

Pistachio & Lemon Zest Topping

  • 1/4 cup Pistachios Finely chopped.
  • 1 Lemon Zested.
  • 1-2 sprigs Fresh Thyme Leaves only.
  • Salt and Pepper To Taste

Pizza

  • 1 Summer Squash Sliced into thin coins on a mandoline
  • 1/4 cup Cherry Tomatoes Halved.
  • 1 clove Garlic Thinly sliced.
  • 1 Shallot (small) Thinly sliced.
  • Olive Oil For drizzling.
  • 3-4 leaves Fresh Basil Chiffonade
  • 1 tsp Finely Diced Chives
  • 1 tbsp Pistachio Oil To finish.
  • 1 ball Pizza Dough A naturally fermented (sourdough) recipe & guide.

Instructions

Pistachio & Lemon Zest Topping

  • Combine in a small bowl and season to taste with salt and pepper.

Pizza

  • Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
  • Salt sliced squash generously and let drain in a colander for about 30 minutes.
  • Begin building the pizza starting with the garlic and shallots. Top with pistachio and lemon zest mixture. From the crust in layer sliced, salted, and drained squash. Add cherry tomatoes. Drizzle with olive oil and season with salt and pepper.
  • Bake in your Ooni pizza oven till fully baked and nicely colored. Watch the video for the real time bake!
  • Let the crust set on a wire rack for a least 20 seconds. Top with basil and chives. Drizzle with Pistachio Oil. Season with salt and pepper. Slice and serve immediately.

Notes

In the Vegan Summer Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.
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!
pizza
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by Santa Barbara Baker
How To Make a Pepperoni Cups Pizza | Roni Cups Pizza Time!
July 9, 2020

How To Make a Pepperoni Cups Pizza | Roni Cups Pizza Time!

What are the five best pizza toppings of all time? Think about it; roni, roni, roni, roni, roni. They spit hot fire. When I go pepperoni, I want chalices of love. I’m talking roni cups. With a natural casing pepperoni you can realize your roni …

pizza
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by Santa Barbara Baker
Spicy Summer Peach Pizza Recipe | The Poolside Peach
July 7, 2020

Spicy Summer Peach Pizza Recipe | The Poolside Peach

Peaches, pizza, pools. All summertime things I can get into. When peaches are in peak season I’m working them into as many things as I can, most importantly pizza. I like to keep it on the spicy and savory side of things with my peach …

pizza
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by Santa Barbara Baker
Grilled Zucchini & Roasted Corn Pizza Recipe
June 30, 2020

Grilled Zucchini & Roasted Corn Pizza Recipe

A garden fresh super summer pizza. When summer produce is in full swing I love using it on a pizza at any chance I get. I like to change up how I prep the toppings to keep it interesting. For this pizza I lightly marinate the zucchini and grill it before it hits the pizza. The corn is roasted till charred in spots giving it a nutty roasted flavor. Along with fresh cherry tomatoes it’s a full summer garden party.

For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. 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!

Print Recipe

Grilled Zucchini & Roasted Corn Pizza

A garden fresh super summer pizza. When summer produce is in full swing I love using it on a pizza at any chance I get. I like to change up how I prep the toppings to keep it interesting. For this pizza I lightly marinate the zucchini and grill it before it hits the pizza. The corn is roasted till charred in spots giving it a nutty roasted flavor. Along with fresh cherry tomatoes it's a full summer garden party.
For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. 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!
Prep Time30 minutes
Cook Time4 minutes
Course: Main Course, Pizza, Side Dish
Cuisine: American, Italian, Pizza
Keyword: Ooni, Pizza, sourdough, Vegetarian
Servings: 1 pizza
Author: Santa Barbara Baker

Ingredients

  • 1 Zucchini or Summer Squash Season with salt, pepper, dried oregano, and Olive Oil. Grill and dice into cubes.
  • 1 ear Corn Roasted till charred in some spots and removed from the cob. You can roast your corn directly in your Ooni.
  • 1/4 cup Cherry Tomatoes Halved.
  • 1 clove Garlic Thinly sliced.
  • 1 Shallot (small) Thinly sliced.
  • 100 g Fresh Mozzarella (approximate)
  • 1/4 cup Feta Cheese Crumbled.
  • 4-6 leaves Fresh Basil
  • Olive Oil Extra Virgin Olive Oil for drizzling.
  • 1 dough ball Pizza Dough A naturally fermented (sourdough) recipe and guide.

Instructions

  • Preheat your Ooni Koda 16 for at least 30 minutes, I like to keep the center of the oven deck around 850-900f. Begin building the pizza with the sliced garlic and shallots. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Fill in the gaps with the Feta (go sparingly or go big). Top with cubes of grilled zucchini, cherry tomatoes, and corn. Drizzle with Extra Virgin Olive Oil and season to taste with salt and pepper.
  • Bake until the cheese is melted and crust is fully baked. Let the crust set on a wire rack for a least 20 seconds. Top with basil and season with salt and pepper and lightly drizzle with olive oil. Serve immediately.

Notes

In the Grilled Zucchini & Roasted Corn Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.
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!
pizza
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by Santa Barbara Baker
From Starter to Pizza | A Sourdough Pizza How To
June 26, 2020

From Starter to Pizza | A Sourdough Pizza How To

Updated Recipe & Guide: Homemade Sourdough Pizza Dough | Recipe & Guide I’m always tinkering with my dough, trying new flour mixes, adjusting ratios, fermentation times, playing with any and all parts of the process. It’s all part of the pizza passionate lifestyle. I’m stoked …

pizza
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by Santa Barbara Baker
Summer Corn, Bacon & Mushroom Pizza
June 22, 2020

Summer Corn, Bacon & Mushroom Pizza

Summer’s corn debut, first of the season corn, bacon and mushroom pizza. Corn is one of my favorite seasonal pizza ingredients. To ensure dank vibes, use the freshest corn you can find. I like to freeze shucked corn during “peak corn” to bust out for …

pizza
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by Santa Barbara Baker
New York Style Pizza | Thin & Crispy Pizza in the Ooni Koda 16
June 17, 2020

New York Style Pizza | Thin & Crispy Pizza in the Ooni Koda 16

A plain cheese slice is the all timer for me, with the new oven it was one of the first pizza types I was set on getting dialed. My version of the plain cheese slice is ideally thin and crispy, but never dry. I still want foldability but also a crunch when you bite in. Crispy/tender is a texture I’m always after in pizza life and beyond.

Since my first “New York” style video I’ve made some progress with dialing in my bake to get a true thin and crispy and pizza. Now utilizing the super low flow area on the dial I’m pretty stoked on how the pies are coming out. It makes me feel like the Ooni Koda 16 may be truly be as versatile an oven as I hoped. I’m excited to get more time on it and get this style even more zoned in for how I like. Hope this helps you on your pizza journey! One love!

Print Recipe

“New York” Style Thin and Crispy Cheese Pizza

The classic Thin & Crispy, yet fold-able plain cheese slice! Thin & Crispy Pizza in the Ooni Koda 16.
Prep Time30 minutes
Cook Time4 minutes
Course: Main Course
Cuisine: Pizza
Keyword: Ooni, Pizza
Servings: 1 Pizza

Ingredients

Instructions

  • Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 800-850f before loading this style of pizza. Before loading turn the control knob clockwise past the "lightning bolt" symbol to utilize the lower temperature range for the bake (see video for full explanation). Begin building the pizza by applying 3oz (you just want a thin slick) of tomato sauce (I use a ladle, but a spoon will do!) to the stretched dough. Apply oregano generously. Top with cheese blend working from the crust in, you just want a light covering to ensure that classic molten speckled look. Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 4-6 minute bake for a more crispy bottom) Watch the video for the real time bake! (I've found that you can turn your oven completely off to finish this style of pizza if you are having burning issues) Let the crust set on a wire rack for a least 20 seconds. Slice into 4 large slices, serve immediately on a paper late or reheat and re-crisp individual slices in your Ooni with the temperature all the way down for the classic slice shop vibe.
    In the New York Thin & Crispy Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.
pizza
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by Santa Barbara Baker
Tri-Color Potato, Bacon, Date & Caramelized Onion Pizza
June 12, 2020

Tri-Color Potato, Bacon, Date & Caramelized Onion Pizza

This pizza ups the sweet vibes of the classic combo with the addition of sliced dates. A little salty, a little smoky, a little sweet, what’s not to love? With red, white, and blue potatoes that would make for a stunning 4th of July pizza, …

pizza
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by Santa Barbara Baker
The Fatty Fava | Fava Bean & Bacon Pizza
June 8, 2020

The Fatty Fava | Fava Bean & Bacon Pizza

Fresh favas find a way. It’s fava bean, bacon and cherry tomato pizza time. On a base of rendered bacon fat, shallots and garlic this is a rich a pie that eats surprisingly light. Springs vibes, but a little smokey, just how I like it. …

pizza
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by Santa Barbara Baker
New York Style Pizza | The Plain Cheese Slice
May 29, 2020

New York Style Pizza | The Plain Cheese Slice

There’s nothing I love more than a simple thin crust cheese slice. A large fold-able New York slice joint style pizza is always in regular rotation at the Santa Barbara Baker house. It’s pure comfort food and somehow everyone always finds a little extra room to grab a slice of the classic plain cheese pizza. Also known as a “plain pie” it should be an unpretentious pizza but that doesn’t mean it’s time to sleep on the ingredients. For this style I’m inspired by places like Scarr’s Pizza in New York City who are elevating the plain slice by taking an artisan approach to the whole process. They keep it real though and make sure the pizza stays approachable to all. That’s the kind of pizza lifestyle I feel passionate about.

I’m finding the Ooni Koda 16 runs pretty hot so it’s important to stay on top of your temps especially when baking thin crust New York style pizza. I highly recommend using an infrared thermometer as part of your “pizza tool kit.” I like to go for a longer bake on this style and have found that you can even turn the oven completely off to finish off your pizza for a crisp bottom and no burning issues. If you go this way it’s the perfect pizza to end your pizza party. A plain cheese pizza to cleanse to the palate! Kid friendly and loved by all, the plain cheese New York Style slice is a pizza must-have in your lineup! Hope you are staying healthy and making, dreaming, and of course eating lots of pizza! One love.

Print Recipe

“NEW YORK STYLE” PLAIN CHEESE PIZZA

New York Style Pizza in the Ooni Koda 16.
Prep Time30 minutes
Cook Time4 minutes
Course: Main Course
Cuisine: Pizza
Keyword: Ooni, Pizza

Ingredients

Instructions

  • Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 800-850f before loading this style of pizza. Before loading turn the control knob clockwise past the "lightning bolt" symbol to utilize the lower temperature range for the bake (see video for full explanation). Begin building the pizza by applying 3oz (you just want a thin slick) of tomato sauce (I use a ladle, but a spoon will do!) to the stretched dough. Apply oregano generously. Top with cheese blend working from the crust in, you just want a light covering to ensure that classic molten speckled look. Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 4-6 minute bake for a more crispy bottom) Watch the video for the real time bake! (I've found that you can turn your oven completely off to finish this style of pizza if you are having burning issues) Let the crust set on a wire rack for a least 20 seconds. Slice into 4 large slices, serve immediately on a paper late or reheat and re-crisp individual slices in your Ooni with the temperature all the way down for the classic slice shop vibe.

Notes

In the New York Pizza How To Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.
pizza
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by Santa Barbara Baker
The Spring Nest | Asparagus & Cherry Tomato Pizza with Pistachios & Lemon Zest
May 26, 2020

The Spring Nest | Asparagus & Cherry Tomato Pizza with Pistachios & Lemon Zest

One of the best parts of spring is when you start seeing some of your summer favorites pop into the mix. Super fresh spring asparagus meets summer is approaching cherry tomatoes in this bright and fresh spring pizza. I shave the spears of the asparagus …

pizza
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by Santa Barbara Baker
Oonidillas! | Quesadillas in the Ooni Koda 16 Pizza Oven
May 19, 2020

Oonidillas! | Quesadillas in the Ooni Koda 16 Pizza Oven

For 4 Quesadillas Tortillas, 4 (best homemade or from a local tortilleria, store bought still bomb)Beans, 1 pint drained, bean liquid reserved (I use heirloom beans from Rancho Gordo)Cheese, 4oz shredded. I like to use a blend of cheeses. Any good melting cheese will do. …

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by Santa Barbara Baker
Ooni How To! | Pizza Margherita in the Ooni Koda 16 Pizza Oven
May 18, 2020

Ooni How To! | Pizza Margherita in the Ooni Koda 16 Pizza Oven

A Pizza Margherita fresh out of the Ooni Koda 16 is something I’m OK with sacrificing the roof of my mouth for. The Pizza Margherita is timeless. Every time I have one I’m still blown away by just how amazing the simple flavor combination is. This is one of those pies that you really want to source the best from what’s around you. It should be super bright and fresh. My all-time favorite tomatoes no question, Bianco DiNapoli Organic Whole Peeled Tomatoes. It’s amazing how much canned tomatoes can differ brand to brand, use what you like and the more you taste the better!

Print Recipe

Pizza Margherita

A Pizza Margherita fresh out of the Ooni Koda 16 is something I'm OK with sacrificing the roof of my mouth for. The Pizza Margherita is timeless. Every time I have one I'm still blown away by just how amazing the simple flavor combination is. This is one of those pies that you really want to source the best from what's around you. It should be super bright and fresh.
Prep Time15 minutes
Cook Time4 minutes
Course: Main Course
Cuisine: Italian
Keyword: Ooni, Pizza
Servings: 1 Pizza
Author: Santa Barbara Baker

Ingredients

Instructions

  • Begin building the pizza by applying 3oz (feel free to add more or less, find what you like!) of tomato sauce (I use a ladle, but a spoon will do!) to the stretched dough. Add basil, arrange so each slice will get at least a full bite of basil (I like to go big!). From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Drizzle with olive oil. Bake in the Ooni Koda 16 for 1-4 minutes until baked through and properly browned. Bake time may vary greatly depending on current oven temp. If you are just starting out a lower temperature will give you a little more wiggle room to get your turns down. The more you bake the more you get your baking style dialed! Keep making pizza! Let the crust set on a wire rack for a least 20 seconds. Add additional basil, a sprinkle of sea salt, and/or drizzle with more olive oil if desired

Notes

In the Pizza Margherita video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.
pizza
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by Santa Barbara Baker
Pizzeria Bianco Inspired Rosa”ish”
May 15, 2020

Pizzeria Bianco Inspired Rosa”ish”

If I’m left with 2 dough balls, I’m making a Marg and a Rosa. No question. For me the flavor combination is all time. The Chris Bianco creation at Pizzeria Bianco is perfection. I hesitate to make any alterations, but part of the spirit of …

pizza
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by Santa Barbara Baker
New York”ish” Style Plain Pie – Plain Cheese Pizza
May 14, 2020

New York”ish” Style Plain Pie – Plain Cheese Pizza

I love making all sorts of pizzas, but at the end of the day all I want is a plain cheese pizza. May that be Pizza Margherita, plain pie, a slice, whatever name it goes by I’m into it. Tomato sauce, cheese, and a little …

pizza
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by Santa Barbara Baker