Since we’ve had our Ninja Wood Fire we’ve been working our way through the recipe book that came with it. One of our favourites so far is the Artisan Pizza Dough recipe.
Read on to see how to prepare this pizza.
What You Need
The ingredients below are straight from the Ninja Kitchen booklet that came with the Ninja Wood Fire.
For the dough:
- 500g 00 flour
- 3g dried active yeast
- 10g salt
- 300ml lukewarm water (36-40°C)
This is enough to make 3 to 4 portions (220g-240g each)
For the toppings:
- 1 x 400g tin pizza sauce – allow about 75g sauce per pizza, depending on the size. We like using the Mutti pizza sauces but you can use any brand or even make your own.
- 320g mozzarella ball, sliced, patted dry to remove excess moisture – allow about 80g per pizza, depending on how cheesy you like it.
- Toppings: optional, suggestions include basil leaves, pepperoni, ham, peppers
Accessories:
Not all of these accessories are mandatory but they certainly do help make the pizza making process easier!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Making It
You’ll need to plan ahead to make the dough as it needs about an hour to rise.
For exact and concise instructions head down to the recipe card at the bottom of this post where you can also print it out.
Preparing The Pizza To Cook
The pizza dough is prepared by combining the salt, water, flour and yeast and leaving the dough to double in size (see recipe card for detailed steps).
The dough is then stretched out and placed on the semolina covered pizza peel ready for the toppings.
While you are stretching out the pizza dough and adding the toppings you can start preheating the Ninja Woodfire oven (see recipe card for details).
The heating process takes about 15 minutes, but the actual cooking time for the pizza is just 2 minutes and 30 seconds.
Transferring the pizza from the slice to the pizza stone inside the oven does have a bit of a knack, but once you’ve done it a couple of times you’ll be a pro pizza maker 😉
The end result is quite special – once you’ve tried this way it’s quite hard to enjoy shop bought oven cooked pizzas!
And making your own pizza is so much cheaper than takeaway pizza. Granted the initial outlay is quite high for the oven – but if you can buy one when they are on offer, especially as you can cook so much more than pizza in them too, I really rate this oven.
Ninja Wood Fire Oven Artisan Pizza
Ingredients
Dough
- 500 g 00 flour
- 3 g dried active yeast
- 10 g salt
- 300 ml lukewarm water (36-40°C)
Toppings*
- 300 g pizza sauce** see notes
- 320 g mozzarella ball sliced, patted dry
Instructions
Making the dough
- In a large bowl, add salt and water and mix to dissolve. then add in roughly 20% of the flour and combine using a fork. Add the yeast and roughly 80% of the remaining flour and continue to mix witha fork.
- When the mixture starts to come together, transfer to a lightly floured work surface and knead in the remaining flour, about 5 to 10 minutes. The dough should be smooth.
- Transfer the dough to a clean bowl, cover with a clean kitchen towel and let sit at room temperature for 1 hour.
- When the dough has risen, divide dough into 3 to 4 portions approx. 220g-240g each.
- If using immediately, ensure dough is at room temperature. Otherwise, transfer dough balls to an airtight container or resealable bag and refigerate for 24 hours.
Preparing and cooking the pizza
- Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
- Turn dial to select PIZZA, then use the right-hand dial to select ARTISAN, and set time to 2 minutes 30 seconds. Select START/STOP to begin preheating (preheating will take approx. 15 minutes).
- Lightly flour a clean work surface (this will prevent the dough from sticking). Stretch and toss dough by hand into a 25cm circle about 3mm thick.
- As I use a pizza peel I like to assemble it directly on that. Sprinkle some semolina directly on the peel to stop the dough from sticking.
- Place the stretched dough on the pizza peel. Evenly cover the dough with the pizza sauce, leaving about a 1.5cm edge for the crust.
- Evenly spread the mozzarella over the pizza, followed by any toppings. Don't put too many toppings on or you'll end up compromising the pizza base and potentially splitting it.
- When the Woodfire Oven has preheated and ADD FOOD and PRS STRT is displayed, open the door and slide the pizza in on to the hot stone. Close the door and select START/STOP to begin cooking. If more time is necessary or you prefer a darker pizza, increase the time using the right-hand dial.
- At the end of the cooking time, open the door, and remove the pizza using the peel again. Leave the pizza to rest and then cut and serve.
- Repeat this process for as many pizzas as you are making.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.