Santa Barbara Baker is Jonathon Schuhrke. Chef, pizza maker, and author of the Epic Outdoor Pizza Oven Cookbook. I live a pizza passionate lifestyle. That’s how I roll. Making pizzas is what my hands want to do. Thinking about pizza is what my mind wants to do. Eating pizza is what my mouth wants to do. The love is real.
The pursuit of producing the best possible pizza while giving honor to the ingredients and those behind them is what drives me. I find pizza to be the perfect unpretentious vehicle to open minds to new flavors while still providing classic pizza comfort. It’s the best food on earth.
I help spread the pizza passionate lifestyle through Santa Barbara Baker. I create all these pizzas at home with no special tricks, just a passion to the craft. A passion I enjoy sharing by helping others on their pizza making journey and learning new things in the process. The more people making and eating delicious pizza the better, this is something I really believe in.
I dock and parbake the crust prior to cooking the pizza. Has completely unlocked the cracker crust for me. Also, the cheese stays on the pie. If I don't parbake it's like the dough under the cheese gets steamed and moist and the cheese slides off. Atleast that's for me.
Last winter Lowe’s in Newbury Park had 2-4 different models of Ooni. A traditional hardware store in Camarillo and Thousand Oaks both had Oonis, pellets, and most accessories. I just got one for a gift and all of these stores stopped carrying Ooni. I can’t find anyone around me that stocks pellets. Any idea what happened?
Thanks! Quick update: I have a backlog of long videos. I've been busy finishing up my next cookbook; the "Epic Indoor Pizza Oven Cookbook," drops in November. No surprise, it focuses on indoor ovens, but the recipes can be baked in any. It includes pan pizzas and a wide variety of styles and doughs, I think people will be stoked. I'm no longer an Ooni ambassador. They sat me down and told me, "your heart isn't it." They only want shills, the message was blunt. So much for "Make Pizza." Fresh and hopefully improved longer vids are on in the works along with an update to my website.
@@SantaBarbaraBaker Thanks for the updates, excited to continue supporting you! That’s a shock about Ooni, you were the reason I ever got a Karu 16. It’s disappointing to hear that they don’t value one of their top ambassadors. Ah well, onto the next! Maybe Gozney would appreciate you more 👀
I found you on this site a week ago, and you have changed our pizza lives! My husband and I love pizza as much as you do and use our Ooni pizza oven several times weekly. I used your recipe for the No Knead crust and it was the BEST crust I have made so far! Simple, full of flavor, the dough was super easy to work with and everyone raved about the pizzas we made. I cannot tell you how many crust recipes I have made in my search for perfect crust.........and I have finally found the one that is PERFECT!
Aceyalone! Just found your channel since I recently purchased a Volt (still waiting for it to arrive) Im in LA Koreatown, appreciate your vibes man!! keep it up
Thanks! FWIW I’m feeling stoked on the Volt these days (even though I’m not stoked on Ooni in general). I’m finishing up the edits for the indoor cookbook (drops in November) so I’ve been hitting it hard. The Volt by far is the easiest Ooni oven to make really delicious pizza with.
I have a question for you: At around the 4:00 mark you mention the dough has been fermenting for about 4 days. How do you ferment the dough? Do you leave in in the fridge or pantry (dark place). Is it covered in an air tight container or with a damp towel? Any information you can provide is appreciated. Great video! Thanks
Most of that 4-day time is spent in the fridge. These days I find around 48-hours to be the sweet spot, sometimes even less. At 4 days the dough is pretty spent.
