Ninja Wood Fire Oven Artisan Pizza
Servings: 4 pizzas
Calories:
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.
Notes
Toppings*
I've only included the basic toppings above. The combinations of pizza toppings as you know are endless. Suggestions include peppers, fresh basil leaves, olives, pepperoni, onions, mushrooms etc.
Pizza Sauce**
The sauce can make or break how a pizza tastes. We are trying to experiment with making our own sauce but haven't quite got it right yet! Our favourite pizza sauce to buy are the 400g tins from Mutti. You can get them on Amazon, or they are usually available in large supermarkets. Depending on how much pizza you make you might find it easier to bulk buy some.
The above recipe is directly from the inspiration booklet that came with the Ninja Woodfire Oven from Ninja Kitchen.
