Sourdough PIZZA! Feeding your STARTER | Ooni Pizza Ovens, Roccbox, Baking Steel

How to feed your sourdough starter. Easy homemade sourdough pizza dough recipe. Learn how!
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Ooni Pizza Ovens: https://shrsl.com/2a2rc
Baking Steel: https://shrsl.com/2epb4

Full #Recipe & #Sourdough #Pizza Guide: https://santabarbarabaker.com/homemade-sourdough-pizza-dough-recipe-guide/

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Recipes and more on my website: https://santabarbarabaker.com/blog

Santa Barbara Baker Sourdough Pizza YouTube Series: https://www.youtube.com/playlist?list=PLJ38wfvFpBscCDWixo7piV1L4kaEYNeZ2
Part 1 - Introduction & Supplies: https://youtu.be/1_jlba4S1JI
Part 2 - The Starter: https://youtu.be/DCpD8SPdG9Q
Part 3 - Final Dough Mix: https://youtu.be/VXsRbM9nUMo
Part 4 - Dough Balling: https://youtu.be/sbRlewc2qHM
Part 5 - Ready for Pizza Time!: https://youtu.be/AImZj8j2arE

The "sourdough culture" used in the recipe was made with the method in this book: https://amzn.to/30SuyZZ

I make my dough with flour from Central Milling: https://amzn.to/2NyD5el or King Arthur: https://amzn.to/3jMBeSf or Caputo: https://amzn.to/3dNTDd4

Always use a scale!: https://amzn.to/302jcU8

I store my starter and my life in deli containers: https://amzn.to/2XYJoym

A small bowl is handy for weighing starter flours: https://amzn.to/3fdas1X

I mix the dough in a large glass bowl: https://amzn.to/3fdas1X

Dough can be proofed in dough trays: https://amzn.to/3g5BCcb
or 1qt glass bowls work too: https://amzn.to/2Eq7Fpi

Bench scraper for cutting dough: https://amzn.to/3g6vBMq

A guide to my naturally leavened pizza dough. This dough can be used in your in Ooni Koda 16 Pizza Oven, Gozney Roccbox 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 pizzas one particular style as I’ll often use the same dough for multiple styles of bakes. I think of it as an “artisan style” 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. My goal is delicious pizza. I hope this guide gets you making and eating some!

Full recipe is up on the blog: https://santabarbarabaker.com/homemade-sourdough-pizza-dough-recipe-guide/ If you enjoyed please subscribe and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

I serve my pizza on this 14" Wooden Pizza Peel from Ooni: https://shrsl.com/2b1fo

I'm using this 14" Pizza Peel from Ooni to load the pizzas: https://shrsl.com/2a4dh
and this 12" Perforated Peel is currently being used as my turning peel: https://shrsl.com/2a4dm

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: https://amzn.to/2VZj04P

I'm rocking this pizza cutter: https://amzn.to/361d9Ay
Nothing fancy, but sani safe, industry standard and the only pizza cutter you'll ever need.

You can help support Santa Barbara Baker by purchasing Ooni products through this link: https://shrsl.com/2a2rc

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.

From the manufacturer: “Take charge of your outdoor cooking experience with Ooni Koda 16, our gas-powered outdoor pizza oven designed for stone-baking epic 16-inch pizzas and delicious flame-cooked steaks, fish and veggies.

Blending a showstopping design with the convenience of cooking with gas, Ooni Koda 16 boasts a wide opening, large cordierite stone baking board and innovative L-shaped flame.

Switch on the instant gas ignition, and you’ll be ready to cook in 20 minutes. Like all Ooni pizza ovens, Ooni Koda 16 reaches up to 932°F (500°C) – the blazing heat needed for cooking stone-baked, perfect pizza in 60 seconds.”
Ooni Koda 16 product page: https://shrsl.com/2a2r9

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