Always Freshly Baked in Santa Barbara
Sweet potato and bacon pizza with Parmesan sage cream. This pizza has all the fall vibes. The smell of the bacon and sage in the air is reason alone to make this pizza. It just may be the best Fall pizza I ever tasted. I …
The Thin and Crispy 3-Cheese Pizza. The classic cheese pizza in all it’s forms is my favorite pizza of all time. Baked up till crispy in the Ooni Koda 16. For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If …
The classic mushroom pizza. Vibes of a neighborhood pizza joint with just slightly elevated shroom technology. Baked up till crispy in the Ooni Koda 16. A thin and crispy sourdough pizza using my Classic Mushrooms for Pizza recipe and how to video.
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!
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How to setup your Ooni Pizza Oven for low and slow baking. I show you how to adjust your Ooni Koda 16 to utilize the “Ultra Low Zone” for extended baking. The Ultra Low Zone opens up all sorts of new possibilities for the Koda …
Put the garden on the pizza. A sea of green with roasted pepper pesto in between. Garden fresh deliciousness levels on this one are out of this world. Sometimes it all comes together in to a few moments of pizza bliss. This Garden Party pizza …
The easiest slow & low technique for your Ooni Pizza Oven. Learn how to easily bake thin & crispy pizza in the Ooni Koda 16. Learn how to use the same dough, but bake different!
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!
Shishito Moments of Zen. Roasted right in the oven and on to the pie. Chiles of various strains make their way onto my pizzas on the reg. Shishitos though, always getting snacked. The time has come to change that. This one is packed with shishito peppers, …
When I’m dreaming up new pizzas I like to dig deep into the food memories and channel a favorite. This one takes me back to simpler times as a young wook in Santa Cruz, California. Bagels, roasted red peppers, cashews. It somehow makes sense. Check …
Summer is all about taking in those bright fleeting moments. Saving up those sun laden food memories so you can cash them in when life and food is feeling a bit dull. When those times hit my brain knows right where to go, peak summer homegrown tomatoes.
It even zeroes in on the specific variety, the Sungold. The name alone brings good vibes. Easy to grow and delicious it’s always had my back. Sweet, versatile, and approachable it’s my forever summer crush.
When I go directly plant to pizza, I make sure to go simply. Sungold tomatoes, just picked. A generous hand of basil plucked off the plant as I top the pizza, fresh mozzarella, a drizzle of olive oil, sea salt and maybe a little cracked pepper.
The scent of this pizza fresh out of the oven I call “Full Summer Easy Living.” A perfume of basil and sunshine. The perfect summer moment.
This pizza embodies everything I’m about. Simplicity, but care taken at every step of the process. A deep connection to place and time. Deliciousness. It’s all love now.
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!
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 …
This is another all-timer for me. A simple mushroom pizza that feels super luxe but comes together really easily. This is one to bust out for date night even if that just means crushing a whole pizza to your dome. A mix of mushrooms sauteed …
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 pit this BBQ style can also include sausage, typically in the form of fresh linguiça. For this pie the spicy smoky sausage gets the pizza treatment. Sweet and fresh the cherry tomatoes balance out the heat along with the creamy fresh mozz.
This is an easy and delicious summer pizza best enjoyed outside under some oak trees. I wouldn’t be complaining if this was served along with the traditional Santa Maria BBQ spread because pizza is, in fact, a lifestyle.
For this bake in the Ooni Koda 16 I’m using a variation on 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 …
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!
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 …
