Always Freshly Baked in Santa Barbara
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 …
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 …
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 pies. Baking poolside I’m keeping it spicy with plenty of heat from a Serrano chile. Balancing out those super sweet summer peaches and ensuring the firemost poolside pizza experience.
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!
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 …
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 …
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 a winter pick me up, but fresh out the field in the summer is when this pizza really shines. I like to char the corn to add additional depth, you can do this in your Ooni or on a grill or gas range. Corn and mushrooms are a great pair in my life and with some crispy chewy bacon in the mix these are some summer vibes I can chill hard with. Hope you enjoy. One Love!
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 …
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, …
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. Fava beans can be a bit of a chore to prepare but they’re only around for a short time so get the experience while you can. Finished with some luscious hazelnut oil it’s a spring treat! One Love.
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 …
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 …
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!
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 …
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 …
For sauce I keep it super simple. Source the best canned tomatoes you can find. My favorite are Bianco DiNapoli Whole Peeled Tomatoes. if you are NOT using Bianco DiNapoli I recommend draining the tomatoes in a colander reserving the liquid for another use
PRO TIP: Avoid applying cold sauce to your dough. The cold sauce may result in the dough not fully baking through and nobody likes raw dough!
Pickled Pineappley StuffEven people with an unhealthy level of hatred of pineapple on pizza can enjoy this stuff. It is awesome on tacos and pork BBQ and also just straight to the dome.
