Always Freshly Baked in Santa Barbara
It doesn’t get much easier than a simple pizza of olive oil, fresh herbs and cheese. These types of pizzas really let your dough shine! So make sure it’s in great form. Check out my naturally leavened pizza dough recipe and guide to get your …
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 …
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 choices. No time for hating though, all love now. Love this time in the form of some sweet smoke. When pineapple makes it’s way onto my pizzas it’s rarely in it’s fresh form. My favorite may be pickled but this time I changed it up and stuck a whole pineapple in my smoker above some chunks of pork. It was a pretty good call.
The smoked pineapple is awesome on pulled pork sandwiches, tacos, and of course pizza. Paired with the crowd favorite pepperoni aka roni cup grease chalices of love and countering that sweetness even more with some heat from a jalapeño. This is a super fun pizza! Maybe could even convert some of those pineapple haters. I feel they are still sneaking a slice on the side regardless. Hope you enjoy!
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 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 …
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 …
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 version I’m channeling all those neighborhood pizza shop memories with a dash of Costco but keeping it natty OG. I’ve upgraded the dough and toppings, but kept the soul of the slice. When you get that magical bite when all the toppings come together you’re living pizza dreams.
For this bake in the Ooni Koda 16 I use the technique shown in my New York Thin & Crispy video. All baked up on a naturally fermented sourdough crust. For this batch I’ve bumped up the hydration a bit and have a little durum in the mix adding some chew for a “New York style” slice vibe. Full dough mix details follow the recipe below. I hope you enjoy! One Love!
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!
| Sourdough Culture | 25g |
| Bread Flour | 100g |
| Water | 100g |
| Starter (from above) | 225g |
| Bread Flour | 200g |
| “00” Normal Flour | 300g |
| T85 Flour | 70g |
| Rye Flour | 20g |
| Durum | 20g |
| Salt | 20g |
| Olive Oil | 10g |
| Water | 380g |
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 …
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. Monterey Jack or Queso Oaxaca are great choices
Heat your Ooni pizza oven on the lowest setting (temp may vary, error towards the lower end for these). In a medium bowl coarsely mash beans adding back in bean liquid to form a chunky paste, don’t go super thin. Load a tortilla into the oven using a pizza peel to soften, this should only take a few seconds. Remove and place on a clean work surface. Begin by spreading a 2-4 spoonfuls of beans spreading to form a thin layer. Top with a thin layer of cheese and fold over. Load using your pizza peel. Turn and flip as needed till golden and puffed (puffiness varies by tortilla). Remove and let rest briefly on a wire rack. Slice, serve immediately with your favorite salsa, guac, or whatever your heart desires! Or eat plain, they are firemost!
I’m using the 12″ Perforated Peel from Ooni as my quesadilla peel. My pizza cutter does double duty as a quesadilla cutter.
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. …
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 …
