In addition to the moisture from the vegetables, fresh mozzarella also has a lot of moisture (versus shredded mozzarella). So when all three factors are combined it really makes the crust (dough) a bit harder to get uniformly cooked and crispy/crunchy. Also, slicing the mozzarella (especially when using fresh mozzarella, i.e., not shredded) is better if you slice it thinner than what Len shows. Again everyone has their own personal preference but having made homemade pizzas for a long time these have things that I've had happen and found that adjustments around these produced an overall better quality experience.
Those are good recommendations. If you're using low-moisture shredded mozzarella, you can also put the cheese down first Detroit style, which forms a hydrophobic layer above the crust, protecting it from excess moisture. I also like to pre-bake the crust at 350F for around 5-8 minutes, which eliminates the whole pizza peel battle.
Our son and daughter in law just bought us this Ninja and we are learning and experimenting. I watched two video's and they are excellent, cooking a baked potato as I write this. My husband makes homemade pizza every Friday and he used the parchment paper method. The problem he has when using fresh mozzarella is that the center of the pie is soft and wet, you didn't seem to have that issue. We'll try slicing the cheese thinner. We did use Polly-O which worked better but I much prefer the fresh mozzarella.
Oh. I’m glad you like the videos! But I definitely had the wet sort of raw center. All my ingredients were high moisture so that is part of the problem. I haven’t perfected it yet. I hope you have better success.
As always, another great video from you... I will love my 10 in 1 Foodie! I loved your sheet pan meal video so I know I will be doing that, too! Thank you!
I have tried making pizza using various techniques. The common way with a pre-heated pizza stone works well, but it is tough to get the pizza off the peel even using lots of flour/corn meal. I also tried using a caste iron pizza pan. Here, I made the pizza in the cold pan and put the entire assembly into the oven/barbecue at 400deg for 20-25minutes. I coated the pan with a light coating of olive oil before put in my mostly preformed dough and built up the pizza from there. No peel needed!! It actually turned out pretty good with a crispy crust. I am thinking of trying the same thing only using the sear plate instead of an iron pizza pan. Wish me luck!
@@MrAndMrsBanks It worked out pretty good and was super easy, but I am not sure if any olive oil is really needed, the anti-stick coating is very good. Also I think I could of dropped the time to 15-20min. Looking forward to your new way video.
It's good to see your big smiley....smile. My blood pressure meds are all sorted, and I hope you are riding out Ian with all the aplomb and pizza you can enjoy. So, PIZZA! yes! I shall watch this video and take notes. So, QVC! I'll be back. =)
Big smiley smile. Haha, so fun. Thanks! We survived the hurricane with little issue, others obviously not so much. My heart goes out to them. Our experience video coming out soon! But we didn't eat pizza during our time. LOL.
Here are a few tips. Roll out the dough with 2 pieces parchment paper. When you get your size the way you want, peel off the bottom piece and get a new piece of paper and shake some cornmeal on the paper then flip the dough with the top piece onto the cornmeal piece! Take the top piece off and then sauce the crust LIGHTLY! If you want to use fresh mozzarella cube your slices and pat them dry with paper towel. Again don’t overload the cheese either! Finish your choice of toppings LIGHTLY! Get yourself a peel that is thin like bamboo. ( it will clean up much easier) Last but not least… when you take the pizza out of the oven place the pizza on a wire rack for 5 minutes to cool and settle the toppings so the cheese or toppings fall off like you experienced. I have a Ninja Woodfire oven and that’s what I do and everyone loves my pizza’s! Good Luck
Just bought an 11 n 1. Now I'm watching this one with the sear plate makes me wanna cry. Oh! I could still return and get the one with searplate I suppose! Looks like it's an extra hundo.. in price. Hmmm
Oh I hate that feeling that I made the wrong purchase. I’m sorry. The searplate is the reason I upgraded though and it really does offer a lot of additional benefits. I hope you figure it out.
@@MrAndMrsBanks follow up: Amazon is running a sale on the sp301 for only 229 right now.(it was 279 when commented a week ago) So I returned my base model back to costco. And my 301 will be here this weekend! So excited for my sear plate!!
Not certain but I wouldn’t recommend that. Very close to the elements and I think would catch on fire. Instructions say not to wrap it in foil but perhaps just laying a sheet of it on top would be ok.
We are moving now and our oven is in storage but I will produce more content soon enough. I’m not a fan of dried foods but will still make a video on that feature. Thanks for watching!!!
Damn just ordered the older version after watching your videos about it and now I found out there's a new better version 😭🤣 Do you still recommend the old one? Basically the greatest difference is it's size right ?
The size and the sear plate. But as a small oven I still recommend it. It all depends on what you want from it. Watch some of the actual food cooking videos - grilled cheese and baked potato to see what the new can do.
I t..h..i..n..k so (said with high pitch questioning tone) lol. I put in a 4 “ loaf pan to see if it fit and it does albeit close to the top. Perhaps a little tent of foil?
I like a crispy crust on my pizza. I have not been able to achieve a crispy crust in my current air fryer without using a cast iron plate. So, I've been a little apprehensive when purchasing the Ninja Dual element air fryer.
Hello Len During the video you said pardon me for a mistake. No need for "pardon me". It only makes it a more informative video, the things that we ourselves are going to run into. And thank you for sharing the brand of the spaghetti sauce and dough. Again thanks for the very informative video !!
I appreciate your videos on the ninja Foodie oven the 15 and 1. Is it normal for smoke to come out of the machine. I saw you make something and you called it steam. I’m thinking the machine is about to catch on fire. I got nervous. Let me know if this is ok. Thanks. I love your videos and I’m a big Disney fan!!
I really only have steam which is very normal. Smoke only comes as you begin to burn something and even then you won’t start fire unless you let it go too long. Btw we are just moving to Orlando so I hope you pivot to our other content. :)
We just received our new blue 15 n 1 AS IS from qvc that I named Tommy (Lasorda), found your channel, life is GOOD right now! Thank you great info!
That is awesome! I've heard of people naming cars, but not ovens. That's great!
We just purchased the version without the temp probe and are loving it! We’re glad we found your page and can’t wait for ideas!
I hope you continue to enjoy. I’ve made a bunch of idea vids and hope you’ll be inspired.
We love making pizzas. This is so awesome
Thanks!
In addition to the moisture from the vegetables, fresh mozzarella also has a lot of moisture (versus shredded mozzarella). So when all three factors are combined it really makes the crust (dough) a bit harder to get uniformly cooked and crispy/crunchy. Also, slicing the mozzarella (especially when using fresh mozzarella, i.e., not shredded) is better if you slice it thinner than what Len shows. Again everyone has their own personal preference but having made homemade pizzas for a long time these have things that I've had happen and found that adjustments around these produced an overall better quality experience.
Thanks! Yeah the presliced mozzarella was pretty thick. I appreciate the suggestions!
Those are good recommendations. If you're using low-moisture shredded mozzarella, you can also put the cheese down first Detroit style, which forms a hydrophobic layer above the crust, protecting it from excess moisture. I also like to pre-bake the crust at 350F for around 5-8 minutes, which eliminates the whole pizza peel battle.
Our son and daughter in law just bought us this Ninja and we are learning and experimenting. I watched two video's and they are excellent, cooking a baked potato as I write this. My husband makes homemade pizza every Friday and he used the parchment paper method. The problem he has when using fresh mozzarella is that the center of the pie is soft and wet, you didn't seem to have that issue. We'll try slicing the cheese thinner. We did use Polly-O which worked better but I much prefer the fresh mozzarella.
Oh. I’m glad you like the videos! But I definitely had the wet sort of raw center. All my ingredients were high moisture so that is part of the problem. I haven’t perfected it yet. I hope you have better success.
Ooh.. what could be more fun than "practicing" pizza over and over again!
As always, another great video from you... I will love my 10 in 1 Foodie! I loved your sheet pan meal video so I know I will be doing that, too! Thank you!
So kind. Thank you!
Loved this pizza video!! Thank you ❤
Glad you liked it!! It was a bit wet in the center, so try some direr ingredients. But have fun.
Thank you so much for making this video! This was exactly what i was looking for.
You're very welcome! Glad you found my channel.
I have tried making pizza using various techniques. The common way with a pre-heated pizza stone works well, but it is tough to get the pizza off the peel even using lots of flour/corn meal. I also tried using a caste iron pizza pan. Here, I made the pizza in the cold pan and put the entire assembly into the oven/barbecue at 400deg for 20-25minutes. I coated the pan with a light coating of olive oil before put in my mostly preformed dough and built up the pizza from there. No peel needed!! It actually turned out pretty good with a crispy crust. I am thinking of trying the same thing only using the sear plate instead of an iron pizza pan. Wish me luck!
Good luck. I found a better way for me too and will be making a new video to show it.
@@MrAndMrsBanks It worked out pretty good and was super easy, but I am not sure if any olive oil is really needed, the anti-stick coating is very good. Also I think I could of dropped the time to 15-20min. Looking forward to your new way video.
@@KreeH2023 yeah I suspect the oil is not needed for sticking purposes, but it adds to the crust flavor and texture. I use it too.
Great video! Thanks Len
Glad you enjoyed it! Thanks!
It's good to see your big smiley....smile. My blood pressure meds are all sorted, and I hope you are riding out Ian with all the aplomb and pizza you can enjoy. So, PIZZA! yes! I shall watch this video and take notes. So, QVC! I'll be back. =)
Big smiley smile. Haha, so fun. Thanks! We survived the hurricane with little issue, others obviously not so much. My heart goes out to them. Our experience video coming out soon! But we didn't eat pizza during our time. LOL.
Here are a few tips. Roll out the dough with 2 pieces parchment paper. When you get your size the way you want, peel off the bottom piece and get a new piece of paper and shake some cornmeal on the paper then flip the dough with the top piece onto the cornmeal piece! Take the top piece off and then sauce the crust LIGHTLY!
If you want to use fresh mozzarella cube your slices and pat them dry with paper towel. Again don’t overload the cheese either!
Finish your choice of toppings LIGHTLY!
Get yourself a peel that is thin like bamboo. ( it will clean up much easier)
Last but not least… when you take the pizza out of the oven place the pizza on a wire rack for 5 minutes to cool and settle the toppings so the cheese or toppings fall off like you experienced.
I have a Ninja Woodfire oven and that’s what I do and everyone loves my pizza’s! Good Luck
Thanks. Great tips!
Just bought an 11 n 1.
Now I'm watching this one with the sear plate makes me wanna cry. Oh! I could still return and get the one with searplate I suppose! Looks like it's an extra hundo.. in price. Hmmm
Oh I hate that feeling that I made the wrong purchase. I’m sorry. The searplate is the reason I upgraded though and it really does offer a lot of additional benefits. I hope you figure it out.
@@MrAndMrsBanks follow up: Amazon is running a sale on the sp301 for only 229 right now.(it was 279 when commented a week ago) So I returned my base model back to costco. And my 301 will be here this weekend! So excited for my sear plate!!
@@kuhkluia nice! I hope you’ll enjoy it!
Man this looks so good thank you for the video. Keep them coming not too many with the new ninja air fryer.
I’ve got a few planned. Thanks for watching!
Where did u buy the pizza peeler or board u used with the pizza?
This isn't the same as ours as ours was a gift. But here is one that is very similar from Amazon. Many other options there as well: amzn.to/3LEw4bh
Can i use parchment paper on the crumb tray?
Not certain but I wouldn’t recommend that. Very close to the elements and I think would catch on fire. Instructions say not to wrap it in foil but perhaps just laying a sheet of it on top would be ok.
Thank you!
Thank you! ;)
Thanks for the demo
You're welcome! Baked Potato coming Saturday and Grilled Cheese on Monday!
Do you use the Dehydrate feature? If so could you do a video on it. Thx so much
We are moving now and our oven is in storage but I will produce more content soon enough. I’m not a fan of dried foods but will still make a video on that feature. Thanks for watching!!!
@@MrAndMrsBanks I really appreciate it. I look forward to the video.
Damn just ordered the older version after watching your videos about it and now I found out there's a new better version 😭🤣
Do you still recommend the old one? Basically the greatest difference is it's size right ?
The size and the sear plate. But as a small oven I still recommend it. It all depends on what you want from it. Watch some of the actual food cooking videos - grilled cheese and baked potato to see what the new can do.
Will your new unit have the hight to make Cornish hens?
I t..h..i..n..k so (said with high pitch questioning tone) lol. I put in a 4 “ loaf pan to see if it fit and it does albeit close to the top. Perhaps a little tent of foil?
sprinkle corn meal on peel prior then make pizza on the peel, she'll slide right off
Yes. I think the flour got wet and sticky. Thanks
I like a crispy crust on my pizza. I have not been able to achieve a crispy crust in my current air fryer without using a cast iron plate. So, I've been a little apprehensive when purchasing the Ninja Dual element air fryer.
Not familiar with that model but this sear plate in this model might be your answer.
Hello Len
During the video you said pardon me for a mistake. No need for "pardon me". It only makes it a more informative video, the things that we ourselves are going to run into.
And thank you for sharing the brand of the spaghetti sauce and dough.
Again thanks for the very informative video !!
Very welcome
I appreciate your videos on the ninja Foodie oven the 15 and 1. Is it normal for smoke to come out of the machine. I saw you make something and you called it steam. I’m thinking the machine is about to catch on fire. I got nervous. Let me know if this is ok. Thanks. I love your videos and I’m a big Disney fan!!
I really only have steam which is very normal. Smoke only comes as you begin to burn something and even then you won’t start fire unless you let it go too long. Btw we are just moving to Orlando so I hope you pivot to our other content. :)
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