Sungold Tomato Pizza | Recipe & Ooni How To Video

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.

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 Time15

Cook Time4

Course: Appetizer, Main Course, Pizza, Snack

Cuisine: American, Italian, Pizza, Vegetarian

Keyword: Pizza, sourdough, Summer, Sungold, Vegetarian

Servings: 1 pizza

Author: Santa Barbara Baker

Ingredients

1 cup Sungold Tomatoes Halved if large. Tiny ones, keep whole.
100 g Fresh Mozzarella (approximate)
8-10 leaves Fresh Basil
1 dough ball Pizza Dough A naturally fermented (sourdough) recipe & guide.
Olive Oil For building and finishing the pizza.
Sea Salt

Instructions

Watch the video for the full how to!
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.
Drizzle or brush about 1 tbsp olive oil on to the stretched dough.
Top with fresh basil leaves
From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble.
Drizzle with additional 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) Watch the video for the real time bake!
Let the crust set on a wire rack for a least 20 seconds. Top with additional fresh basil and a drizzle of olive oil. Season with salt and pepper. Slice into 6 slices, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

Notes

In the Sungold Tomato 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!