FAST REVIEW: Ninja Woodfire Outdoor Oven [Real Hands-On Test]
ฝัง
- เผยแพร่เมื่อ 28 มิ.ย. 2023
- Get it here: ninjakitchen.pxf.io/NkQjyv (10% OFF COUPON: PALA10)
Read my in-depth article: palapizza.com/review-ninja-wo...
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MY TOP RECOMMENDED PIZZA OVENS:
4.9 | Gozney Dome / Dome S1: shrsl.com/4btbs
4.9 | Ooni Karu 16: geni.us/Karu-16-Bundle
4.8 | Solo Pi Prime: solostove.pxf.io/vNxzXN
4.7 | Gozney Roccbox: shrsl.com/3inly
4.7 | Ooni Karu 12G: geni.us/karu12G
4.6 | Everdure KILN 2: bbqguys.sjv.io/DKa3k5
4.3 | Ooni Koda 16: geni.us/koda-16
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I got my hands on Ninja's new outdoor Woodfire Oven. This 8-in-1 product can do a lot including smoking, roasting, dehydrating, and - you guessed it - pizza.
In this fast pizza oven review, I primarily focus on its pizza making ability. The Ninja woodfire oven makes really solid NY style pizzas, but lacks heat for proper Neapolitan.
If you're mainly a fan of NY styles and are looking for a product that can also do something other than pizzas, then this could be a good grab for you.
#pizza #pizzaoven #cooking
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Thank You for the review I ordered mine after watching your review and am loving it. 🙏💕
I got this a few months ago and have been using it with a 00 poolish neapolitan dough and it’s been fantastic! 20-30’ preheat time and around a 2-3 minute bake. Not exactly traditional but my dough comes out soft and airy with surface crunchiness although somewhat pale, but cheese perfectly melted and not separated. And I use the provided pan and rack in my home oven for breads and other items. Got it for $300 off Amazon and couldn’t be happier, glad I didn’t see the Chefman first! Great value for money considering “dedicated” electric pizza ovens are a bit less versatile and sometimes over twice the price of this. Thanks for the review!
I was a little worried that this thing didn't perform well, because most of the pizzas I've seen out of this far were unimpressive in terms of browning. It's nice to see someone who knows what they're doing. The NY style looked really solid.
Yeah, I mean you can make really solid NYs in a kitchen oven with the proper double stone/steel method and 550F. This little Ninja is very similar to the cooking style of that, but with the added benefit of 700F (and not needing to use the broiler).
I just won this in a raffle at my work, cannot wait to use it!
Woah that's awesome, you'll have a lot of fun with this!
How have you found it so far mate?
Browning is dependent of hydration. The crust will not brown until the moisture has left. Thats why the bubbles are black. Has little to do with the heat source.
Very nice, looks wonderful
I agree with the idea that it needs to be larger ... 16" pizza for sure!
Looks awesome! I wish the pellet hopper was larger for longer smoke times. Hopefully they’ll come out with an attachment to remedy that. Everything else looks great!
You can refill the hopper and push the Woodfire button for three seconds. That will reignite the fresh pellets.
Can i make Detroit style pizza or Sicilian in this oven if so what temperature should I use ?
Thank you .
They will get it right the next model.. needs to be gas and Wood burning at the same time reaching about 900°… a little bit bigger like you said for a 16 inch pizza… a glass window so you can see inside.. easier to clean when smoking and make the smoker a little bit better and I think it will be there the next model.
Perfect New York Pizza, very impressive
What type of Flour do you recommend for New York style pizza? Love your videos, very informative🙏🥰💕
Always King Arthur Bread Flour for me. I'll get the organic version if I ever see it on sale, but usually just the regular blue bag. And thanks a lot for your support and kind words!
If they can make one of these that can hit 900 they might have one of the best pizza oven deals considering the versatility.
what about the electrical cost?
Just got out from Kohl's for 229 using Honey. Which is dope AF. Can't wait to use it this up coming camping season. I don't feel comfortable using the oven the camper comes with shit just feels like a fire hazard.
Woah, great price for this!
What cheese do you use? Your pizzas always look perfect🙏💕
I typically use Grande whole milk mozz that I get from an Italian food importer near me. But sometimes in a pinch I'll use Wegmans whole milk mozz.
Thank You So Much, love your videos 🙏🥰💕
Do you think this is excellent for New York style? That is my favorite type. I am very happy with my ooni Koda 12 but this looks very intriguing with no propane needed and the price is right. I just couldn’t see spending $1000 dollars on the ooni or breville electric models. Thank You so much for your reviews🙏💕🥰
It's very similar to a perfect bake from a kitchen oven with stone/steel (and broiler), only easier. Literally 5 minutes, no turning, no adjusting the temp. But you won't get the char in spots that something like an Ooni can do (that can be a good thing or bad thing depending on your style). I've had a backlog of ovens I'm reviewing so my time has been tight but I'd really like to bake a few more NYs on the Ninja again soon to see how it performs for a more elaborate pizza like BBQ / buffalo chicken...something with more toppings than just cheese.
And I appreciate your support!
Thank You so much, your reviews are excellent 🙏🥰💕
Would you pick this over the Halo Versa for NY style and Detroit?
@@ShantKelian No I wouldn't, the Halo is a better pizza oven and I love the 16" size. But this Ninja is better for someone looking for a multi-use product and not necessarily just a standalone pizza oven. Basically, it really surprised me with how well it made a standard NY (12") and without any difficulty. But once you learn the tricks to the Halo and find the right heat level, I'd take that.
@@palapizzaovens that's what I thought! Thank you for the response. Awesome videos btw. Keep them up!
Does it have a convection fan to replace an air fryer?
Yes it does
No air fry option.
I’ve made my own dough ongoing and have a pizza oven that’s propane. I’m not sure 700 is high enough for homemade pizza.
What flour are you using? If you're after NY style with bread flour, 700 is an ideal temp range. If you're talking 00 flour for Neapolitan, then absolutely 700 is too low
@@palapizzaovensbut I read it has a Neapolitan setting. Does it not perform well?
@@myklepr82 It does not perform well for true Neapolitan. You'll need a pizza oven that reaches 850+ for that.
Super weshalb habe ich nicht auf den Neuen gewartet? Ich ärgere mich etwas.
No need to add more pallets after the first batch burn out
I think I used some poor wording at that part. It's definitely not needed from a fuel perspective, or to obtain "smoke flavor". But I was trying to do a real full-on smoked ribs which benefits from as much smoke as possible in the first part of the cook. And after 30 minutes, I noticed the smoke level decreased a lot (easy to tell from the rear vent).
My first set of ribs were undersmoked by just using the one batch. The second set, I kept refilling every 30 minutes and they came out a lot more like a real smoker.
Gibt es in Deutschland leider noch nicht.
Here is the problem with this oven regarding pizza. If you are planning to have a pizza party alone, having guests wait 5-7 minutes per pizza is way too long. Also, it is really nothing a home oven couldn't do minus the wood pellets. Maybe if you have a party and do some ribs and then a pizza as a appetizer but that is it. I think this is good for a single person or couple that live in apartment and need a compact unit for a balcony.
For sure regarding hosting a party; the oven is small and since it's aimed for NY style, it does take a 4-5 minute bake. But the stone does seem to stay at a good temp between pizzas, so you can do one after another. But I personally never host a party without a 16" oven fired up. You're also right that a home oven can make a very similar NY style (if you have the proper stone/steels), but I really liked the crunch that the 600-650F temps offered and who doesn't love making pizza outside!
This is cooking my New York style pizzas perfectly. I can’t get my home oven much above 500 and with a pizza steel does a good crust but this oven at 650 degrees gave me a perfect New York Style crust. Larger would be nice but this is very good for now. My other oven is also small but very nice pizza backed with it and fast cooking. Ooni Koda 12” here to good health and good pizza.
@@Ecohen52784 Awesome, really glad you're able to replicate this as well. I agree, I really like 16" ovens. I'm curious if they will attempt one in the future. They might need to make a few design modifications though to prevent it from being too heavy.
Not!
i've been making pizza at home and professionally all my life...700 is too high...cook slow at 300 and comes out crispy and great the pan or what ever is important i never use pizza stones and you have patients
Are we talking fahrenheit? If so, 300 is obviously way too low. Celsius, then yeah you're on target. But it's incorrect to say 700F is too high when it completely depends on the oven design and pizza being cooked. A thin NY style without a lot of toppings can do excellent at 700F, whereas a slightly thicker crust or heavy toppings will need less. Also - If I tried cooking this pizza on the Blackstone portable oven I just reviewed - with the same temperature - the bottom would burn up before the top. Whereas this Ninja, a 700F bake did the top and bottom perfectly.
If you're not using pizza stones and are instead using pans, then we're talking two entirely different animals.
MASSIVE LIE, no Woodfire at all