Hi! Since I bought this oven in January I have already had so much fun cooking pizza using it - it's so easy to use and I don't need to turn the pizza so its great for cooking pizza for parties and for friends and family!
Hi. Thise last few pizzas looks pretty much perfect! Couod you tell me how much the temoerature of the stone drops after baking a pizza, and how long you needed to wait before pitting another pizza on? Thanks
Hi - thank you! As long as I shut the door straight away, the stone was back to temperature in about 3-5 mins. It doesn't go down much because of the door keeping the heat in and the continuous heating elements within the oven.
I bought this oven recently (I already own an Ooni Karu) for convenience reasons. You’ve reinforced my thinking. Good video - many thanks for all your films and knowledge-sharing.
You're making yourself some delicious looking pizzas out of that Ninja. Do you find yourself using that more than your Ooni ? And that's only meant for outdoor use and makes up to a 12-inch pizza?
Thank you! I am using it more this Summer but it’s only for outdoors and it makes up to 12” pizza. 🔥🍕⚡️Hopefully Ninja will come up with a product like this that can cook indoors too without the wood fire option.
Hi, I see you are using the Ninja alot. Would you recommend the Ninja over the Ooni Koda 16 at this point? I would like to upgrade from the Onni Pro I've had for some time.
Hi!! I am because it’s very easy to use and cooks lots of other things so it’s great for summer cooking - the only thing is - if you’re used to the big space in the Pro, you may find the Ninja stone a bit too small for your cooks. The Koda 16 will give you that stone space or even the new Koda 2 max. However, I never thought I would enjoy the results so much from an electric oven tbh!!
Hi , the last couple times I’ve used my ninja on artistan mode it’s been really burnt around the crust like black! Any tips why this would be happening ? Thanks
Hi! Thanks so much!! I just set it to artisan pizza option then leave it for more than it takes to heat up - just to get the heat deep into the stone - about 30 mins. In the Winter it reached 420c and now in the warmer weather it's reaching 408c - so not sure why that happened!! Anyhow it cooks the base at that temp which is amazing! I don't use the smoke button with it - as the cook is so fast!
You need to make a BBQ chicken pizza. Substitute the tomato sauce with BBQ sauce (or you can also mix it together). You can cook your chicken, or you can a use a Rotisserie chicken from the market that works as well, add BBQ sauce to the chicken. You can use mozzarella cheese, parmesan or whatever cheese you want, experiment! In California, we use cilantro and red onions topping to the pizza. Prep and cook your pizza as normal. Try it, I guarantee you’ll love it!
An interesting option for a home pizza oven. I noted that your dough is 60% hydration. Have you tried a higher hydration in this oven? If so the results? I have found a hydration of 68-70% in my Ooni Koda provides a great rise and crunch. Thanks for the videl.
Hi! Since I bought this oven in January I have already had so much fun cooking pizza using it - it's so easy to use and I don't need to turn the pizza so its great for cooking pizza for parties and for friends and family!
Awesome, thanks. How long does it take to heat up from cold to first pizza?
Hi! It took about 15 minutes but I left it on for longer on the artisan pizza setting to get the stone hot right through - about 30 minutes for that.
Can I ask how you clean your stone?
Looks super yummy.
Recepie of dough please
Outstanding, I too am amazed at the incredible results I am getting from The Ninja Outdoor Woodfired Oven. Fantastic video 🙏💕💕💕💕
Hi! Thank you very much! I love it too!
Hi. Thise last few pizzas looks pretty much perfect! Couod you tell me how much the temoerature of the stone drops after baking a pizza, and how long you needed to wait before pitting another pizza on? Thanks
Hi - thank you! As long as I shut the door straight away, the stone was back to temperature in about 3-5 mins. It doesn't go down much because of the door keeping the heat in and the continuous heating elements within the oven.
@@Got2EatPizza - Thats great. Thanks for the quick reply too 👍
Do you have a Beeville pizzaiolo
Sorry I don’t.
I bought this oven recently (I already own an Ooni Karu) for convenience reasons. You’ve reinforced my thinking. Good video - many thanks for all your films and knowledge-sharing.
Hope you enjoy it! 🍕🔥⚡️
You're making yourself some delicious looking pizzas out of that Ninja. Do you find yourself using that more than your Ooni ? And that's only meant for outdoor use and makes up to a 12-inch pizza?
Thank you! I am using it more this Summer but it’s only for outdoors and it makes up to 12” pizza. 🔥🍕⚡️Hopefully Ninja will come up with a product like this that can cook indoors too without the wood fire option.
Hi, I see you are using the Ninja alot. Would you recommend the Ninja over the Ooni Koda 16 at this point? I would like to upgrade from the Onni Pro I've had for some time.
Hi!! I am because it’s very easy to use and cooks lots of other things so it’s great for summer cooking - the only thing is - if you’re used to the big space in the Pro, you may find the Ninja stone a bit too small for your cooks. The Koda 16 will give you that stone space or even the new Koda 2 max. However, I never thought I would enjoy the results so much from an electric oven tbh!!
this looks like a 2-3 hour dough. 24 Hours dough is more tastier and you get a better rise and flavour. ! But it looks very tasty still 'dough'!
It was pretty much that time!! Thank you!!
@@Got2EatPizza cannot be how much yeast to flour did you use?
Hi , the last couple times I’ve used my ninja on artistan mode it’s been really burnt around the crust like black! Any tips why this would be happening ? Thanks
Hi - did the dough have oil or sugar in it? Or left in just a little bit too long (could be 10/20 seconds more than needed)?
@@Got2EatPizza hi , no oil or sugar .. yea probably too long then I’ll try on 2 mins next time
Try just under 2 minutes because I’ve noticed as it gets to about 110 seconds it cooks super fast from there and can change very quickly!
@@Got2EatPizza okay thanks ! I’ll try that cheers
Hiya, I love your channel can you give me any tips on how you got your pizza stone so HOT!!! and do you use the smoke button? Thanks Mikey 🤠
Hi! Thanks so much!! I just set it to artisan pizza option then leave it for more than it takes to heat up - just to get the heat deep into the stone - about 30 mins. In the Winter it reached 420c and now in the warmer weather it's reaching 408c - so not sure why that happened!! Anyhow it cooks the base at that temp which is amazing! I don't use the smoke button with it - as the cook is so fast!
@@Got2EatPizza Thanks for the information I am a subscriber to your channel ❤️
Thank you for your support! :-)
You need to make a BBQ chicken pizza. Substitute the tomato sauce with BBQ sauce (or you can also mix it together). You can cook your chicken, or you can a use a Rotisserie chicken from the market that works as well, add BBQ sauce to the chicken. You can use mozzarella cheese, parmesan or whatever cheese you want, experiment! In California, we use cilantro and red onions topping to the pizza. Prep and cook your pizza as normal. Try it, I guarantee you’ll love it!
That sounds great!! Thanks for sharing your recipe! 🍕🔥⚡️
An interesting option for a home pizza oven. I noted that your dough is 60% hydration. Have you tried a higher hydration in this oven? If so the results? I have found a hydration of 68-70% in my Ooni Koda provides a great rise and crunch. Thanks for the videl.
Thank you!! - I haven't yet but will do - prob aim for 65-68%!
Honesty you make that look so easy and they look incredible, can’t wait to get my oven, never been so excited 😂
Hi! Thanks so much! The oven is so easy to use - enjoy your pizza!🔥⚡️🍕
This time you did a good job baking the Ninja pizzas. How many minutes does each pizza bake?
Hi thanks - they take average 90 - 110 seconds
Maybe make some videos on different pizza styles? Neopolitan is the least popular here in the US.
Hi - please can you give me some suggestions and I will make them!
@@Got2EatPizza there’s so many. I’d recommend checking out Modernist Pizza. A few: Detroit, Chicago thin, Brazilian thin, apizza, Sicilian, grandma.
I made Detroit and good!