Easy Ninja Woodfire Pizza Recipe

In a food processor, combine 4 cups all-purpose flour and 1/2 teaspoon instant dry yeast. Pulse a few times, then add 1 1/2 cups water while processing until a rough dough ball forms. Let it rest for 20 minutes.
Sprinkle 1 teaspoon Kosher salt on the dough, then process until smooth, about 20–30 seconds. Check that the dough temperature reaches 75°F (24°C). Transfer to a lightly Extra-virgin olive oil bowl and knead once or twice by hand until smooth. Cover and rest for 45 minutes.
With lightly moistened hands, knead the dough until uniform, about 5–10 seconds. Cover and let it sit at room temperature until puffy and nearly doubled, 60–120 minutes.
Transfer dough to a floured surface. For 12-inch pizzas, divide into four 225g (8 oz) balls; for 16-inch pizzas, divide into three 300g (10.5 oz) balls. Smooth each into a round ball, lightly coat with oil, and place in lidded containers or on an oiled tray. Refrigerate at least 24 hours, up to 4 days.
On the day of baking, remove dough balls from the refrigerator and let them warm, covered, 1–2 hours, until at least 60°F (15.5°C).
Gently stretch each dough ball into a pizza base. Add your favorite 1/2 cup pizza sauce , 2 cups shredded mozzarella cheese, and Toppings of choice: pepperoni, mushrooms, bell peppers, onions, olives, etc.
Preheat the Ninja Woodfire Grill. Bake each pizza until crust is golden and toppings are cooked, about 8–12 minutes depending on thickness and toppings.
Remove pizza carefully, slice, and enjoy your fresh, flavorful woodfire-style pizza!

Easy Ninja Woodfire Pizza Recipe

Description

Ingredients

Ingredients (Dough)

Ingredients (Toppings)

Instructions

Equipment

Nutrition