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Recreating the iconic &quot;Rosa&quot; 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&#039;ve never tried this pizza or flavor combination before you need to make a plan to change that right now. This is the sort of pizza that will change your life.

Chris Bianco's Pizza Rosa

Parmigiano Reggiano

Red Onion (Sliced thin on a mandoline)

Fresh Rosemary (Leaves only, do not chop.)

Pistachios

Extra Virgin Olive Oil (For drizzling.)

dough ball Pizza Dough

Watch the video for the full how to!

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.

Lightly dress sliced red onions with olive oil and salt, set aside.

Begin building the pizza by spreading the coarsely grated Parmigiano Reggiano over the stretched dough leaving about 1/2 inch of crust. Top with red onions. Add whole rosemary leaves.

Bake in your Ooni pizza oven till almost fully baked. Carefully remove from oven and top with pistachios. Return pizza to oven.

Continue baking till crust is fully browned. I aim for 3-4 minute total bake in my Ooni Pizza Oven. Drizzle with a glug of extra virgin olive oil.  Slice, serve immediately. I serve my pizza on this 14&quot; Wooden Pizza Peel.

The Santa Barbara Baker naturally leavened (sourdough) pizza dough recipe and guide. This dough is designed for Ooni pizza ovens, the Gozney Roccbox or indoors on the Baking Steel. When prepared and baked properly the pizza should have a crisp yet tender bite with beautiful leopard spotting. A slice that crunches a bit when you can pick it up and can hold substantial toppings. The interior moist, airy and never bland.I think of it as an &quot;artisan style&quot; dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. The goal is delicious pizza. This dough can be used the same day or cold fermented, best used within 4 days. Important: This dough recipe was developed using organic flours from Central Milling. The protein content and processing of flours can vary widely from brand to brand and may have a significant impact on your final product.

Sourdough Pizza Crust

g Sourdough Culture

g Bread Flour

g Water (Room temperature filtered water.)

above)

Flour

g T85 Flour (or whole wheat mix, see video)

Salt

g Olive Oil

Water

Starter

Add 100g water to a 1-quart deli container.

Add 25g sourdough culture to the water and mix with your hand, pinching to break up the culture.

Add flour to water and culture mixture, stir to all dry flour is absorbed.

Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions.

Make the Starter (6-12 hrs before final dough mix)

Dough

Add &quot;00&quot; Flour, Bread Flour, T85 Flour to the mixer bowl. Mix on lowest speed

Add 450g filtered water to the starter and and mix by hand till the starter is mostly dissolved into the water.

Turn mixer off and add the starter and water mix. Mix on lowest speed just till the dry flour is incorporated. Cover and let rest in mixer bowl about 25 minutes.

Add 25g salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add 10g extra virgin olive oil with mixer running. Mix about 3-4 minutes on low to medium speed. The dough should look mostly smooth.

Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).

Cover tightly. Let bulk ferment at room temperature for 1-5 hours (actual time will depend on your environment it should almost double. Watch the video for more details)

Final Dough Mix (at least 8 hours before baking pizza)

Balling

Lightly oil a half sheet pan or dough tray. (I place the dough ball(s) I plan to use the same day on their own sheet or plate)

Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.

Lightly dust the top of the dough with flour.

Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.)  I use a bench scrapper to cut the dough.

Working with the dough in your hands form into balls, making sure to close. Watch the video to learn how.

Place on half sheet pan or dough tray.  Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough. 1-4 hours, actual time depends on your environment.

For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!

Balling the pizza dough balls

Tempering

Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. You may carefully remove individual dough balls and temper on an oiled, covered plate reserving additional dough balls for later use.

Tempering the Dough (at least 1.5 hours before baking pizzas if dough has been cold fermented)

An easy pizza dough recipe for thin and crispy homemade pizza. This dough recipe works well outside in your Ooni pizza oven or indoors on the Baking Steel. The dough is easy to make, just make sure you plan ahead! You need to make the poolish (pre-ferment) the night before the final dough mix. This method gives you a final dough with more depth of flavor and is easy to handle.Check out the full YouTube video series: Thin &amp; Crispy Yeasted Pizza Dough. f 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!

Thin and Crispy Pizza Dough

g Water (I use room temperature filtered water.)

tsp Instant Dry Yeast

200 g Poolish (From above.)

g Whole Grain Flour

Water (I use room temperature filtered water.)

1.5 g Instant Dry Yeast

g Barley Malt (optional)

Watch the Video for the Full How To!

Using a scale add 100g water to a 1-quart deli container. Add 1/8 tsp Instant Dry Yeast. Let absorb for about 1 minute. Stir.

Add 100g bread flour and mix till all flour is incorporated. Cover tightly and let rest at room temperature for 12-24 hours.

Mixing the Poolish (Pre-Ferment) - 12-24 Hours Before Final Dough Mix

Weigh 350 g room temperature water in a 1 quart measuring cup. Add 1.5 g instant dry yeast. Let absorb for about 1 minute. Stir.

Pour water and yeast mixture into the 1-quart deli container or small bowl containing the poolish. Mix with your hand till well incorporated.

In a large bowl mix 350g bread flour, 250g &quot;00&quot; flour, and 20g whole grain flours.

Add the water and starter mixture to the flour and stir just till flour is incorporated. Cover and let rest for 25 minutes at room temperature.

Mix 20g salt, 30g water, and 1g barley malt (optional) in a small bowl (it will not fully dissolve)

Begin folding and kneading the dough, working in the salt slurry small amounts at a time till fully incorporated, be patient. This should take 5-10 minutes. Cover the bowl tightly and let rest for 25 minutes. Watch the final dough mix video for the full how to.

Gradually knead and fold 10g olive oil into the dough until fully incorporated and smooth. This should take about 5 minutes.

Re-weigh your dough to get your final dough ball weight for each pizza.

Cover tightly. Let bulk ferment at room temperature for about 2 hours till lively. (dough activity can vary greatly depending on your environment. In warmer temperatures keep an eye on it and go shorter about 1 hour, in cold temps this could take up to 4 hours)

Final Dough Mix - At least 8 hours before Pizza Time! A 24 hour or more cold ferment in the fridge is recommended for best results.

Lightly oil a half sheet pan, dough tray, or 4 1qt glass bowls.

After 1 to 4 hours uncover your dough (you want to see activity in the dough before proceeding but you can adjust your fermentation times between the bulk and ball ferments, if you went short on the bulk, go longer once the dough is balled up before it hits the fridge)

Using a scale as you go. Divide the dough into 4 portions. I use a bench scrapper to cut the dough.

Working with the dough in your hands form into balls, making sure to close. Watch the video for full instructions.

Cover tightly. Let ferment at room temperature at least till you see activity in the dough (2-4 hours) before cold fermentation or continue fermenting at room temperature if using that day till ready to use (refrigerate dough balls if they look to be headed towards &#039;&#039;overproofed.&quot;)

Forming the Dough Balls &amp; Final Fermentation (1 - 4 hrs after final stage of dough mix)

Temper the dough by removing from the refrigerator and allowing to come to room temperature before using.

Tempering the Dough (About 90 Minutes before baking pizzas if dough has been cold fermented)

This dessert pizza is the perfect sweet pizza recipe to make in your Ooni or other pizza oven.  The perfectly cooked pizza is topped with cinnamon sugar, applesauce, sliced apples, toasted oats, and a vanilla icing.

Ooni Apple Crisp Dessert Pizza

¼ Cups Flour (preferably 00 Flour

¼ Cup Warm Water

¾ teaspoon Active Dry Yeast

Cup Cold Water

Salt (preferably fine sea salt)

Cinnamon Applesauce

Apple (peeled and thinly sliced)

Tablespoons Butter (melted)

Cup Oats

Tablespoons Sugar

Cinnamon

1.5 Cups Powdered Sugar

Tablespoons Milk

Vanilla Extract

Proof the yeast by adding the active dry yeast to the warm water and stirring vigorously.  The yeast should foam.  If the yeast clumps and floats on top of the water it is dead and you need new yeast.

Add the flour and salt to a stand mixer with a dough hook and add the cold water.  Mix slowly for 1 minute then add the warm water and yeast.  Mix for about 1 minute on low, then stop and scrape the sides of the bowl.

By hand or using a stand mixer with a dough hook, knead the dough for about 5 minutes until the dough is smooth.  Depending on environmental conditions, you may need to add a little more flour or water to the mixture.  (The dough should not be dry or too sticky.  You should be able to gently pinch the surface of the dough without it sticking to your fingers.)

Place the dough ball on a plate and cover with a damp towel.  Let the dough sit at room temperature for 1 hour.

After 1 hour, uncover the dough ball and divide in half.  Form each dough ball by gently stretching the dough and folding the stretched dough to the bottom of the ball.  Rotate the ball 90 degrees and repeat.  Repeat this process about 5-6 times finishing by pinching together the bottom of the ball.  The surface of the dough should be smooth and not torn.  Repeat with the 2nd dough ball.  Cover with plastic wrap and let rise for 2-3 hours, until doubled.

Dough:

Combine the cinnamon and sugar in a small bowl and mix to combine.

Mix the oats with 2 tablespoons of melted butter and mix to combine.

Mix the powdered sugar, vanilla extract and milk in a small bowl then put in a small plastic bag or a piping bag.

Toppings

Preheat your oven with the Cooking Steel or pizza stone to 425 degrees.  If using a pizza oven, preheat to 450-550 degrees.

On a well-floured surface hand stretch the dough into a roughly 12-14-inch circle.

Place the pizza dough on a floured pizza peel. Baste the dough with 1-2 tablespoons of the melted butter.

Sprinkle the buttered dough with the cinnamon sugar then top about ½-2/3 of a cup of the apple sauce.  Next top with half of the sliced apples and half of the oats.

Pizza Oven: Launch the dessert pizza into the pizza oven and cook for about 5-6 minutes, rotating the pizza about every 1-2 minutes to ensure even cooking., and ensure the bottom of the pizza is not getting over cooked.

Home Oven:  Slide the dessert pizza into the oven and cook for about 5 minutes.  Rotate the pizza 180 degrees and cook an additional 3-5 minutes, until the pizza is cooked to your desired doneness.

Remove the pizza to a cutting board and top with half of the icing.

Cut into slices and serve warm.

Baking the Pizza

Perfect naan bread made in the Ooni Koda pizza oven. Light, chewy and absolutely perfect, this naan bread bakes up in a minute&#039;s time and will be the star of your dinner.

Naan Bread for an Ooni Koda Pizza Oven

water

instant yeast

sugar

salt

plain yogurt (9.5 oz (see recipe notes))

Tablespoons olive oil oil

bread flour (27.5 oz (see recipe notes))

Tablespoons butter

fresh herbs (if desired)

To a stand mixer add warm water (100ºF), instant yeast and sugar. Let sit for a minute until the instant yeast smells and bubbles just a bit.

Add the salt, plain yogurt and olive oil to the mixer. Turn the mixer on and add the flour a cup at a time until the dough starts to pull away from the sides of the bowl. It should be tacky to the touch but not overly sticky.

Mix the dough in a stand mixer for 10 minutes to develop the gluten in the dough. Add a bit more flour as needed.

Transfer the dough to a lightly oiled container. Cover and let rise until doubled or tripled (about 1-2 hours).

Once dough has risen, turn out onto the counter and cut into 12 equal pieces. Roll each piece into a tight ball and set on a baking sheet.

Cover and refrigerate the dough balls on the baking sheet for 1 hour or up to 24 hours before baking. Cold dough is easier to shape for the Ooni pizza oven. A longer time in the refrigerator deepens the flavor of the naan bread.

Preheat a Ooni Koda Pizza oven for 20-30 minutes on high.

Once your oven is pre-heated, take the dough out of the fridge. Using a rolling pin, roll the dough into a small circle. Use your hands and fingers to stretch the dough out into a larger circle without breaking the bread. Repeat this process with all of the dough balls.

Place a piece of naan dough on a wooden cutting board. Using a quick motion, toss the naan bread from the cutting board into the pizza oven. Watch carefully as the naan bread bakes. Each piece should take about 1 minute.

The naan is ready when it puffs up and is a little charred on the outside. Use a pizza peel to take the naan out of the oven. The Ooni Koda 16 can bake at least two pieces of naan at a time (it could probably hold four pieces if you can get them all out in time without burning!).

Once the naan is out of the oven, slather each piece with melted butter and sprinkle with herbs if desired. Enjoy!

I used this recipe for the first time and had to substitute sour cream for the yogurt.  Nonetheless,  it turned out fabulous!  My guests said it was the best naan they ever had and it was so much fun watching them pop up in the koda 16,  I'm making it again today and I'm sure it will be a hit.  Mine only took about 45-50 seconds in my Koda oven,  not even a minute per bread.  I baked them individually,  but it went fast!

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The most viewed ooni recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chris Bianco's Pizza Rosa

Sourdough Pizza Crust

Thin and Crispy Pizza Dough

Ooni Apple Crisp Dessert Pizza

Naan Bread for an Ooni Koda Pizza O...

Top 5 ooni recipes from across the web

The most viewed ooni recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chris Bianco's Pizza Rosa

Sourdough Pizza Crust

Thin and Crispy Pizza Dough

Ooni Apple Crisp Dessert Pizza

Naan Bread for an Ooni Koda Pizza O...

The most viewed ooni recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine