I was very lucky and privileged to win the Ninja 8-n-1 Woodfire Oven in the June 2025 giveaway. I chose it primarily for its pizza making capability. This evening I was finally able to use it!
Two days ago I made my dough, a 60% hydration dough of King Arthur 00 flour, 2% salt, and 0.6% yeast. (This is a lot of yeast as I have come to learn.) I kneaded everything by hand, which actually was very easy. I am glad I didn't use the stand mixer. 00 flour is very easy to work with.
I let the dough bulk ferment for two hours, then I divided it up into ~225 g dough balls. (The leftover baby one would be my practice for stretching.)
Into the fridge they went for what was supposed to be only a 24 hour cold ferment. Alas, yesterday got away from me, so they fermented for an extra day. Wow, did they rise, perhaps even over-proofed! But this is my first time doing this, so let's continue on!
The Ninja Woodfire is larger and heavier than I anticipated, but not overly so. I got it outside (I did the burn-in a few days ago) and set it to 700 F and let it pre-heat.
Inside, I started to stretch out the dough, which by now had been warming up to room temperature for two hours. I've tried making pizza before and this was the easiest stretch I have ever had. I was absolutely beside myself with shock. I did the technique of pushing it out, flipping, pushing it out, flipping one more time, then doing the stretch and flip the dough onto your forearm and slap it down again. It was....easy! No pull back or anything. Maybe it is the flour or the hydration or what, but it just worked.
Look, a circle! (Ignore the slight tear.)
I then floured my pizza peel with some rice flour (this works far better than the semolina I had been using) and started to assemble the pizza. I put down a small layer of sauce. I used Muir Glen's crushed tomatoes, but they weren't all that crushed. I'll blend some San Marzanos next time. Next came some strips of sliced whole milk fresh mozzarella, followed by some pepperoni slices (I grew up on Pizza Hut in the '80s....I need my meat).
Into the oven this went. I had no trouble sliding it off the peel. That rice flour is magic. 700 F for 3 minutes. (I do wish this thing had a window.)
Three minutes later....
(Photo take before I put the basil on.) Just a hair more char than I would have liked, but this is extremely tasty. I was very happy with it. Bottom was just a bit underdone....
Rim was a bit more denser than I would have liked....
Still, this was the BEST pizza crust I have ever made! Crispy on the outside and pillowy, but not overly soft on the inside. There may be something to this high heat thing, after all.
(This was also the first time I have ever used 00 flour.)
Welp, time for pizza number two. I let the oven reheat for longer this time....a good 30 minutes. (Pizza stone temp was 750 F rather than 700 F as for the first pizza.) I also experimented with putting the pepperoni slices under the cheese.
Three minutes later, here we are.
This time the bottom of the crust was better done.
Absolutely, delicious pizza! So fresh. I can tell you right now, I am never ordering delivery again. This is just so much more flavorful! Is it the same as a true Neapolitan pizza? Probably not, but it is a close approximation.
I am very happy with this thing. Thank you Ninja and thank you Amazing Ribs!
I have so much more to learn and experiment with, but I am pleased beyond measure than my first two pizzas turned out this good! (Honestly, I was expecting them to get stuck on the peel!)
Cats liked it, too, as my wife explains:
Two days ago I made my dough, a 60% hydration dough of King Arthur 00 flour, 2% salt, and 0.6% yeast. (This is a lot of yeast as I have come to learn.) I kneaded everything by hand, which actually was very easy. I am glad I didn't use the stand mixer. 00 flour is very easy to work with.
I let the dough bulk ferment for two hours, then I divided it up into ~225 g dough balls. (The leftover baby one would be my practice for stretching.)
Into the fridge they went for what was supposed to be only a 24 hour cold ferment. Alas, yesterday got away from me, so they fermented for an extra day. Wow, did they rise, perhaps even over-proofed! But this is my first time doing this, so let's continue on!
The Ninja Woodfire is larger and heavier than I anticipated, but not overly so. I got it outside (I did the burn-in a few days ago) and set it to 700 F and let it pre-heat.
Inside, I started to stretch out the dough, which by now had been warming up to room temperature for two hours. I've tried making pizza before and this was the easiest stretch I have ever had. I was absolutely beside myself with shock. I did the technique of pushing it out, flipping, pushing it out, flipping one more time, then doing the stretch and flip the dough onto your forearm and slap it down again. It was....easy! No pull back or anything. Maybe it is the flour or the hydration or what, but it just worked.
Look, a circle! (Ignore the slight tear.)
I then floured my pizza peel with some rice flour (this works far better than the semolina I had been using) and started to assemble the pizza. I put down a small layer of sauce. I used Muir Glen's crushed tomatoes, but they weren't all that crushed. I'll blend some San Marzanos next time. Next came some strips of sliced whole milk fresh mozzarella, followed by some pepperoni slices (I grew up on Pizza Hut in the '80s....I need my meat).
Into the oven this went. I had no trouble sliding it off the peel. That rice flour is magic. 700 F for 3 minutes. (I do wish this thing had a window.)
Three minutes later....
(Photo take before I put the basil on.) Just a hair more char than I would have liked, but this is extremely tasty. I was very happy with it. Bottom was just a bit underdone....
Rim was a bit more denser than I would have liked....
Still, this was the BEST pizza crust I have ever made! Crispy on the outside and pillowy, but not overly soft on the inside. There may be something to this high heat thing, after all.
(This was also the first time I have ever used 00 flour.)Welp, time for pizza number two. I let the oven reheat for longer this time....a good 30 minutes. (Pizza stone temp was 750 F rather than 700 F as for the first pizza.) I also experimented with putting the pepperoni slices under the cheese.
Three minutes later, here we are.
This time the bottom of the crust was better done.
Absolutely, delicious pizza! So fresh. I can tell you right now, I am never ordering delivery again. This is just so much more flavorful! Is it the same as a true Neapolitan pizza? Probably not, but it is a close approximation.
I am very happy with this thing. Thank you Ninja and thank you Amazing Ribs!
I have so much more to learn and experiment with, but I am pleased beyond measure than my first two pizzas turned out this good! (Honestly, I was expecting them to get stuck on the peel!)
Cats liked it, too, as my wife explains:
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