Making pizza at home is fun, and using a Ninja Woodfire Oven makes it even better. This guide will show you exactly how to make pizza in Ninja Woodfire Oven for a fantastic result everytime. The Woodfire’s unique ability to add a smoky flavor and get super hot means you can create a pie with a crisp crust, melted cheese, and bubbly toppings that rivals your favorite pizzeria.
We’ll walk through everything from prepping your dough to using the different functions. You’ll learn the best settings, how to use the pizza accessory, and tips for avoiding common mistakes. Let’s get started on your first homemade Woodfire pizza.
How To Make Pizza In Ninja Woodfire Oven
This is the core process for making a classic pizza using your oven’s dedicated pizza setting. Follow these steps closely for the best outcome.
What You’ll Need
- Your Ninja Woodfire Outdoor Oven
- The Ninja Woodfire Pizza Peel & Stone Set (highly recommended)
- Pizza dough (store-bought or homemade, about 1 lb ball)
- All-purpose flour or semolina for dusting
- Pizza sauce
- Shredded low-moisture mozzarella cheese
- Your favorite toppings (pepperoni, vegetables, etc.)
- Olive oil
- Cornmeal (optional, for peel)
Step 1: Preheat the Oven
This is the most critical step for a good crust. Insert the pizza stone onto the top rack position, using the high riser. Close the hood. Plug in the oven and turn the dial to select PIZZA mode. The default temperature is 700°F, which is ideal. Press the dial to begin preheating.
The preheat cycle will take about 15 minutes. You’ll know it’s ready when the ADD SMOKE notification appears on the display. Don’t add smoke yet if this is your first pizza—focus on mastering the cook first. The stone needs to be fully hot so the dough starts cooking immediately when it hits the surface.
Step 2: Prepare Your Dough and Toppings
While the oven preheats, get everything ready. This is called mise en place and it makes assembly smooth. Take your dough ball and let it sit at room temp for at least 30 minutes if it was refrigerated. Stretch or roll it out on a lightly floured surface to about 12 inches in diameter.
If using the pizza peel, sprinkle it generously with flour or cornmeal. Place your stretched dough directly on the peel. This prevents sticking. Now, quickly add your sauce, cheese, and toppings. Don’t overload the pizza, as heavy toppings can make it hard to slide off.
Step 3: Launch the Pizza Onto the Stone
Carefully open the hot oven. You’ll feel the blast of heat. Gently shake the peel to ensure the pizza is not stuck. Tilt the peel slightly over the back of the hot stone and use a quick, confident pulling motion to slide the pizza onto the center of the stone. Close the hood immediately to retain heat.
Step 4: Cook and Monitor
The pizza will cook fast at 700°F. The total time is usually between 5 to 8 minutes. Do not open the hood for at least the first 4 minutes. You can check progress through the window. Look for the cheese to be fully melted and bubbly and the crust edges to be puffed and have some char spots.
If you want one side to cook more, you can use the peel to carefully rotate the pizza halfway through. Just be quick about it.
Step 5: Remove and Cool
When the pizza looks done, open the hood and slide the peel under the pizza. You might need to lift a edge first with a spatula. Carefully remove it and place the pizza on a cutting board. Let it cool for 2-3 minutes before slicing. This allows the cheese to set slightly so it doesn’t all slide off.
Step 6: Adding Woodfire Flavor (Smoke)
For a smoky flavor, you can add pellets during the preheat phase when prompted. Use a mild wood like maple or cherry for pizza, as strong woods like hickory can be overpowering. The smoke flavor will be subtle and infuse the crust nicely.
Choosing the Right Dough and Ingredients
The ingredients you choose have a big impact on your final pizza. Here’s what works best in the high heat of the Woodfire oven.
Dough: Store-Bought vs. Homemade
Both options are great. A ready-made dough from the grocery store is super convenient. Look for a 1-pound ball of pizza dough or dough labeled for “thin crust.” Let it come to room temperature before stretching for best results.
For homemade, a simple dough with bread flour (higher protein) will give you a chewier, crispier crust that stands up to the high heat. Many basic recipes with yeast, water, flour, salt, and a little olive oil work perfectly.
The Best Cheese for Woodfire Pizza
Low-moisture, whole-milk mozzarella is the gold standard. It melts beautifully and browns without releasing a lot of grease. Pre-shredded bags contain anti-caking agents which can effect melt, so shredding your own from a block is better. You can mix in a little provolone or parmesan for extra flavor.
Sauce and Toppings Tips
Use a simple, thick pizza sauce. A thin, watery sauce will make the dough soggy. You only need a thin layer—about 1/4 to 1/3 cup spread evenly, leaving a border for the crust.
For toppings, less is more. Precook watery vegetables like mushrooms or spinach to remove excess moisture. Place meats like pepperoni directly on the cheese so they get a little crispy. Always prepare your toppings before you start stretching dough so you can assemble quickly.
Using the Ninja Woodfire Pizza Accessories
Ninja sells specific accessories that are designed to work with the oven. They can make the process easier and improve your results.
The Pizza Stone and Peel Set
This set is almost essential. The stone is designed to fit the oven racks perfectly and retains intense heat for a crispy bottom crust. The long wooden peel helps you launch and retrieve the pizza safely. Remember to always preheat the stone with the oven. Never put a cold stone in a hot oven or a hot stone on a cold surface.
The Pizza Crisper Pan
This is a perforated metal pan. It’s a great option if you prefer a slightly less intense bottom heat than the stone, or if you want to make a thicker, pan-style pizza. It also makes cooking frozen pizzas or other foods very easy. Preheat it just like you would the stone.
Advanced Techniques and Settings
Once you’ve mastered a basic cheese pizza, try these ideas to expand your skills.
Experimenting with Oven Modes
While PIZZA mode is optimized, you can try other functions. AIR ROAST mode at a high temperature (e.g., 450°F) can work for a longer, slower bake if you want a different texture. The BAKED mode is not recommended for traditional pizza as the temperature is to low.
For a truly unique pizza, you can finish it with a quick 30-second char using the BURNER function on the outdoor grill lid attachment, if you have it. This gives a more direct flame-kissed flavor.
Making Frozen or Pre-Made Pizzas
The Woodfire Oven excels at cooking store-bought frozen pizzas. Place the frozen pizza directly on the preheated stone or crisper pan. You may need to add a few minutes to the time on the box. Check it early to avoid burning, as the oven cooks very efficiently.
Creating Woodfire Dessert Pizzas
Sweet pizzas are a fun treat. Use a simple dough, brush it with melted butter, and sprinkle with cinnamon sugar. Bake until golden. After removing, drizzle with icing or add fruit. You can also use Nutella and marshmallows for a s’mores style pizza—just add these after baking so they don’t burn.
Troubleshooting Common Pizza Problems
If your first pizza isn’t perfect, don’t worry. Here are solutions to common issues.
Soggy or Undercooked Crust
This usually means the oven wasn’t hot enough or the stone wasn’t preheated long enough. Ensure you wait for the full preheat cycle. Also, avoid using to much sauce or wet toppings. If the bottom is pale, try placing the stone on the lower rack position for more direct heat.
Burnt Crust or Toppings
If the edges burn before the cheese melts, your temperature is to high or the pizza is too close to the top heating element. Ensure the stone is on the correct rack (usually the top position with the high riser). You can also try lowering the temperature manually to 650°F in PIZZA mode.
Pizza Sticks to the Peel or Stone
This is a classic problem. Always use enough flour or cornmeal on the peel. Do a “test shake” before adding toppings to ensure the dough slides. If it sticks to the stone after cooking, it’s likely because the dough was too wet or the stone wasn’t hot enough. Carefully use a metal spatula to loosen it.
Smoke Flavor is Too Strong
If the smoky taste overpowers your pizza, reduce the ammount of pellets you add. Use only a small scoop of mild-flavored wood. You can also skip the smoke entirely for a more traditional pizza taste—the high-heat bake is the real star.
Cleaning and Maintaining Your Oven After Pizza Night
Proper care keeps your Ninja Woodfire Oven performing well for years.
Let the oven cool completely before cleaning. Remove the stone or crisper pan. The stone should never be washed with soap. Just scrape off any stuck bits with a brush or scraper while it’s warm (not hot). For tough stains, you can heat the stone in the oven for 15 minutes to carbonize residue, then brush it off.
Wipe the interior and exterior with a damp cloth. The grill grates and other accessories can be washed with warm, soapy water. Always ensure the pellet hopper is empty and clean to prevent jams, especially if you used it for smoking. Store the oven in a dry place or use a cover if it stays outside.
Frequently Asked Questions (FAQ)
What temperature should I use for pizza in the Ninja Woodfire?
Stick with the default 700°F setting in PIZZA mode for the best, most authentic results. This high heat mimics a professional pizza oven.
Can I make pizza in the Ninja Woodfire without the pizza stone?
Yes, you can use the pizza crisper pan or even the regular grill grate, but the crust won’t get as crisp. The stone is highly recommended for the best texture.
How long does it take to cook a pizza in the Woodfire oven?
At 700°F, a typical 12-inch pizza takes between 5 to 8 minutes. Always watch it closely, especially for the first time, as cooking times can vary.
What type of wood pellets are best for pizza?
Use mild fruitwoods like apple, cherry, or maple. Avoid strong woods like mesquite or hickory for pizza, as they can create an overpowering smoky flavor.
Why is my Ninja Woodfire pizza doughy in the middle?
A doughy middle is often caused by overloading with toppings or sauce, or not preheating the stone long enough. Use less sauce, fewer toppings, and ensure a full 15-minute preheat.
Can I cook two pizzas at once in the Ninja Woodfire?
It’s not recommended. The oven space is designed for one pizza at a time on the stone or crisper pan for proper air circulation and heat. Cooking two will result in uneven cooking.
Making pizza in your Ninja Woodfire Oven is a rewarding experience. With this step-by-step guide, you have all the information needed to get great results from your first attempt. Remember the keys: a hot preheat, simple ingredients, and a quick launch onto the stone. Practice makes perfect, and soon you’ll be making pizzas that impress everyone. Now, it’s time to fire up your oven and start cooking.