If it’s the ultimate summer pizza it better include corn. This summer pizza uses a base of corn infused cream spiked with black black pepper to showcase peak summer corn, roasted poblano peppers, bacon, mushrooms, pickled jalapenos, a blend of cheeses, and finished with herbs …
An amazing white mushroom pizza recipe is a must have for any home pizza maker. Cooking the mushrooms before they ever hit the pizza intensifies the flavor and helps resolve the excess moisture issue. No soggy bottoms here. Cooked down with thyme, shallots and garlic …
Celebrating the end of summer with a fresh from the garden pizza baked in my Ooni Pizza Oven. This pizza combines the summer favorites of zucchini and sungold tomatoes along with fresh goat cheese, shallots, garlic, and basil. Finished with a drizzle of balsamic vinegar this is a delicious pizza to say so long to summer. I hope you enjoy. One love!
Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
Begin building the pizza by topping the stretched dough with the fresh mozzarella and goat cheese. Next add the sliced garlic. Top generously with the summer squash. Add the sliced shallots, and basil. Top with the halved sungold tomatoes. Drizzle with olive oil. Season with salt and pepper.
Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom).
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The Santa Barbara Baker naturally leavened (sourdough) pizza dough recipe and guide. The best sourdough pizza recipe for Ooni pizza ovens and other backyard pizza ovens such as the Gozney Roccbox or indoors on the Baking Steel. If sourdough isn’t your thing check out my amazing easy no knead …
Any time is pizza time around the Santa Barbara Baker house. This pizza was designed with the earlier part of the day in mind but amazing any time of day. I throw some dates in the mix for those wake and bake moments when you …
Learn how to make a rainbow chard pizza in your Ooni Pizza Oven. Rainbow Chard is one of my favorite greens for pizza. A rainbow of colors, a variety of textures, delicious and one of the healthiest greens out there make it an easy choice for the pizza passionate lifestyle. Rainbow chard, cooked down with garlic and onions join fresh mozzarella cheese, pine nuts, and some salty funk from Pecorino Romano. This is one of those pies where the balsamic vinegar drizzle is appropriate, go at it. This rainbow chard pizza brings the fancy pizza place vibes without that wait. Enjoy. One love!
Rainbow Chard is one of my favorite greens for pizza. A rainbow of colors, a variety of textures, delicious and one of the healthiest greens out there make it an easy choice for the pizza passionate lifestyle. Rainbow chard, cooked down with garlic and onions join fresh mozzarella cheese, pine nuts, and some salty funk from Pecorino Romano. This is one of those pies where the balsamic vinegar drizzle is appropriate, go at it. This rainbow chard pizza brings the fancy pizza place vibes without that wait. Enjoy.
Remove leaves from chard stems. Dice chard stems, about a 1/4 in, set aside. Roughly chop chard leaves.
Add olive oil to a deep skillet over medium heat. Add chard stems and onion, cook till just softened. Add the garlic and cook briefly being careful not to burn. Add chard leaves and continue cooking about 4 minutes. Turn heat off, add vinegar and toss. Season to taste with salt and pepper. Let cool before topping pizza.
Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
Begin building the pizza by adding the fresh mozzarella cheese followed by the pine nuts. Top with a generous amount of the rainbow chard pizza topping from above. Add Pecorino Romano and drizzle with Extra Virgin Olive Oil.
Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
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!
Recreating the iconic “Rosa” pizza from Pizzeria Bianco at home with in the Ooni Pizza Oven. Thinly sliced red onions, coarsely grated Parmigiano Reggiano, rosemary, pistachios, and extra virgin olive oil combine to make something that is truly mind blowing in flavor. If you’ve never …
A casual Margherita Monday bake in the Ooni Koda 16 Pizza Oven. For this bake I use the “ultra low zone” (not in the Ooni manual! Check out my vids!) to go for a longer crispier bake. I try to eat a Marg every day, …
Potatoes are an all time favorite pizza topping for me. All forms of potatoes are welcome on my pies from roasted to mashed. For this pizza I’m channeling the flavors of a twice baked potato into pizza form. I keep the mash on the potatoes rustic and fortify them with plenty of creme fraiche to help them hold up during the bake in the pizza oven. With bacon and chives in the mix this pizza brings the classic twice baked potato flavors and makes for an absolutely delicious pizza. Comforting and satisfying with a flavor that keeps you reaching for another slice. This was one of my favorite pies in recent memories and I’m stoked to share it with all of you. I hope you enjoy. One Love!
Potatoes are an all time favorite pizza topping for me. All forms of potatoes are welcome on my pies from roasted to mashed. For this pizza I'm channeling the flavors of a twice baked potato into pizza form. I keep the mash on the potatoes rustic and fortify them with plenty of creme fraiche to help them hold up during the bake in the pizza oven. With bacon and chives in the mix this pizza brings the classic twice baked potato flavors and makes for an absolutely delicious pizza. Comforting and satisfying with a flavor that keeps you reaching for another slice. This was one of my favorite pies in recent memories and I'm stoked to share it with all of you. I hope you enjoy. One Love!For this bake in the Ooni I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you’re using store bought dough check out 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!
1/4 or 1/2 any large potatoes and rinse under cool water.
Using a large pot, bring 3 quarts water to a boil over high heat. Add potatoes and cook until tender, about 15 minutes. Drain potatoes in a colander.
Wipe out the pot used to boil the potatoes in and add butter and milk. Return potatoes to pot and roughly mash using a wire potato masher. Season to taste with salt and pepper. Let cool before topping pizza.
Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
Begin building the pizza by adding the fresh mozzarella, top with dollops of the mashed potato mixture, I like to go generous. Sprinkle with shredded white cheddar. Add a small handful of bacon lardons. Season with salt and pepper.
Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
Let the crust set on a wire rack for at least 20 seconds. Top with minced chives. Slice, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.
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’m baking up a 14 inch pepperoni and basil pizza on sourdough crust in the Ooni Koda 16 Pizza Oven. It’s the perfect pizza for a lazy Saturday afternoon. I show you a standard bake in the Koda 16 providing all the pizza making tips …
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 in your Ooni.
If you’ve been having trouble with burned but still uncooked pizzas follow a few simple steps and you’ll be on your way to baking up New York Style Pizza in your Ooni Koda 16. I show you how to get the temperature dialed for the load and we use the Ooni “ultra low zone” to finish the pizza with the flame still on. I hope this video gets you maxing out your oven! Happy pizza making.
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!
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 …
Brussels sprouts are an all-time favorite seasonal topping for me. In the colder months I can’t get enough of them. Make sure to roast up some extra in case the munchies hit while the oven is heating. Paired with the always amazing Nueske’s Applewood Smoked …
How to easily maintain your sourdough starter. I show you how I feed my wild yeast culture. It doesn’t have to be complicated! Check out the full Santa Barbara Baker Sourdough Pizza Recipe and Guide! his dough can be used in your in Ooni pizza oven or indoors on the Baking Steel.
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!