Woot! has
Ninja Woodfire 8-in-1 Outdoor Pizza Oven, Electric Roaster Oven, & Smoker on sale for
$199.99.
Shipping is free for Amazon Prime Members (must login with your Amazon account and select a shipping address in order for Woot to apply free shipping) or is otherwise $6 per order.
Thanks to community member
firefoxwholesale for finding this deal.
Available:Features:- 3-minute no turn, no fuss pizzas.
- Choose from 5 different settings to satisfy any craving; Neapolitan, Thin Crust, Pan, New York, and Frozen.
- Fit up to 12-lb turkey, 9-lb pork shoulder, 12-lb prime rib dinner with veggies, 12-inch pizza, full sheet-pan meal or a standard 8x11 casserole dish.
- Add authentic BBQ flavors to anything you make with just 1/2 cup of pellets at any temperature up to 700°F.
- Built to be weather resistant, you can store outdoors but we recommend using our Ninja Outdoor Oven cover to keep your oven safe from the elements.
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I'm including below some advice and opinions. Some of this is based on my own ownership experience, and some is based on research I did before I bought this oven. I'm no gourmet pizza chef, so take these with a grain of salt. It's a long read, but I'm hoping potential pizza oven buyers might find this helpful.
1. The fact that this is electric -- Trust me, that is a blessing. If you are a casual user who simply wants to make regular pizzas for spouse and kids on the weekends, do not get enamored by wood pizza ovens that look so appealing on Youtube videos. From buying the wood, to setting it up, to maintaining temperature, it's all quite cumbersome. Quite often people do that a few times and then don't bother again. And whether they actually produce better pizza is debatable. The pizza is in the oven for only a few minutes. It's getting cooked by heat. Whether the source of that heat is electricity or wood or gas, doesn't really matter. The most important bit is having reliable and consistent temperature. The 'wood-fired' experience comes from the smoke, which technically this provides as well. But more on that later.
2. The fact that this goes to 'only' 700F -- A lot has been said online on how Neapolitan pizzas ideally need 800-850 F or higher, while this oven only goes this 700 F. That's the biggest shortcoming that comes up in every professional review, so I want to address it. In my opinion, in practical use for the casual user (that bit is important; cannot overstate that enough), it doesn't really matter. Firstly, Neapolitan pizzas on this oven come out just fine. Purists might scoff at that, but I've made dozens of them, and they have the big bubbles and slightly burnt bits just like a regular Neapolitan pizza. Nobody will look at them and say they are not Neapolitan. Secondly, and more importantly -- I do not find them worth the effort. You will find yourself cooking regular pizzas after the novelty of Neapolitan pizzas has worn off. That's because the cooking time for a Neapolitan pizza is just too short -- 3 minutes at 700F in this oven, or 1&1/2 minutes at 850F in one that goes higher. The latter option might be ideal, but trust me when I say this -- you are not a pizza expert that makes pizzas every day. In practice, even if you make pizzas every weekend, your pizza will be slightly different week to week. The moisture content in dough, its density, its thickness, weight of toppings etc. will vary. It's really really difficult to ascertain the perfect cook timing when the cooking time is so short. Even at 700F, you'll find you sometimes need 3 min, sometimes 3 min 15sec, sometimes 3 min 30 sec. And so it's very easy to either undercook or burn the pizza enough to spoil the experience. Just 30 seconds extra is 16.7% extra. Now imagine doing this at 850F. The same 30 sec extra is 33% extra of cook time. Point is - it's very easy to screw up, and I'm happy enough with the quality I get with the 3min cook time. Personally, I don't find neapolitan pizzas taste better anyway, but that's personal opinion, so it's neither here nor there. For reference, most pizzas I make now are at 475 F and need 6 minutes to 6 minutes 30 sec.
3. Wood-fired pizza -- Like I said, the 'wood-fired' flavor comes from the smoke, not the heat source. This oven uses pellets to generate smoke, and can technically generate enough smoke to give food the smokey flavor. But frankly it's useless for pizzas. This is true of any home pizza oven. The fact is 3 to 6 minutes of cook time is just not enough to impart anything smokey flavor. You'll just expend a full cup of pellets, cause they'll continue to burn for 20-30 minutes. I've stopped bothering with wood-firing for pizzas.
4. Versatility as an oven -- One of the best advantages of this oven, vs. say an Ooni type pizza oven, is that this is quite versatile and can be used as a regular oven. It has two levels of racks, and can buy third party trays on Amazon that fit the upper rack.
5. Wood-firing in general - Wood firing is extremely useful otherwise for regular cooking, and it's implemented well. You don't need figure out ignition or anything. Just fill pellets on the side-cup, press a button and the pellets will ignite on their own. I said I don't find them useful for pizzas, but they are great for making chicken kabobs, chicken wings etc. Cook them at a lower heat to extend cooking time; you need give smoke time for it to impact the flavor. Only problem is that you'll need to keep watch and continue refilling the side cup. That's my one criticism of this oven -- I wish they had a bigger hopper, so you didn't need to refill. Don't buy the Ninja branded pellets. There are cheaper brands available on Amazon. The extremely bulky ones are too cheap but not practical unless you have other uses for pellets. But you can buy a '6-pack' (different 'flavors' of wood), which are much cheaper than Ninja branded ones.
6. Pizza peel - My unit came with a pizza peel. The ninja peel has holes in it. The idea was to reduce the contact surface area. But I don't think that's practical unless you are making very light pizzas, and you'll see most reviews corroborate that. Cause heaver pizzas with a lot of toppings will have the dough go through the holes, and in fact make the pizza get stuck even more. That being said, I'm glad it came with one, cause I don't usually try to 'swing' the pizza inside. We make pizzas with a lot of toppings so swinging in it is impractical. I put the pizza on a flat aluminum peel and use the ninja peel to push it in. I believe wood peels work even better, but they take up a lot of room, so I'm making do with a flat aluminum peel whose handle can be folded.
7. Cover - My unit came with a cover. Ninja has variations depending on vendor. Make sure you get one if yours doesn't come with one. No need to get the Ninja branded one. I believe there are multiple third party ones that fit it perfectly and are better in quality.
Hope this helps. When I bought this unit, we didn't think we'll get that much use. But have been making pizzas almost every weekend since we've owned it. Best of luck!
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And another person mentioned the size. Yeah it is only good for about a 10 to 12 inch pizza but they cook in 3 minutes or less on the neopolitan setting...700f.
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I'm including below some advice and opinions. Some of this is based on my own ownership experience, and some is based on research I did before I bought this oven. I'm no gourmet pizza chef, so take these with a grain of salt. It's a long read, but I'm hoping potential pizza oven buyers might find this helpful.
1. The fact that this is electric -- Trust me, that is a blessing. If you are a casual user who simply wants to make regular pizzas for spouse and kids on the weekends, do not get enamored by wood pizza ovens that look so appealing on Youtube videos. From buying the wood, to setting it up, to maintaining temperature, it's all quite cumbersome. Quite often people do that a few times and then don't bother again. And whether they actually produce better pizza is debatable. The pizza is in the oven for only a few minutes. It's getting cooked by heat. Whether the source of that heat is electricity or wood or gas, doesn't really matter. The most important bit is having reliable and consistent temperature. The 'wood-fired' experience comes from the smoke, which technically this provides as well. But more on that later.
2. The fact that this goes to 'only' 700F -- A lot has been said online on how Neapolitan pizzas ideally need 800-850 F or higher, while this oven only goes this 700 F. That's the biggest shortcoming that comes up in every professional review, so I want to address it. In my opinion, in practical use for the casual user (that bit is important; cannot overstate that enough), it doesn't really matter. Firstly, Neapolitan pizzas on this oven come out just fine. Purists might scoff at that, but I've made dozens of them, and they have the big bubbles and slightly burnt bits just like a regular Neapolitan pizza. Nobody will look at them and say they are not Neapolitan. Secondly, and more importantly -- I do not find them worth the effort. You will find yourself cooking regular pizzas after the novelty of Neapolitan pizzas has worn off. That's because the cooking time for a Neapolitan pizza is just too short -- 3 minutes at 700F in this oven, or 1&1/2 minutes at 850F in one that goes higher. The latter option might be ideal, but trust me when I say this -- you are not a pizza expert that makes pizzas every day. In practice, even if you make pizzas every weekend, your pizza will be slightly different week to week. The moisture content in dough, its density, its thickness, weight of toppings etc. will vary. It's really really difficult to ascertain the perfect cook timing when the cooking time is so short. Even at 700F, you'll find you sometimes need 3 min, sometimes 3 min 15sec, sometimes 3 min 30 sec. And so it's very easy to either undercook or burn the pizza enough to spoil the experience. Just 30 seconds extra is 16.7% extra. Now imagine doing this at 850F. The same 30 sec extra is 33% extra of cook time. Point is - it's very easy to screw up, and I'm happy enough with the quality I get with the 3min cook time. Personally, I don't find neapolitan pizzas taste better anyway, but that's personal opinion, so it's neither here nor there. For reference, most pizzas I make now are at 475 F and need 6 minutes to 6 minutes 30 sec.
3. Wood-fired pizza -- Like I said, the 'wood-fired' flavor comes from the smoke, not the heat source. This oven uses pellets to generate smoke, and can technically generate enough smoke to give food the smokey flavor. But frankly it's useless for pizzas. This is true of any home pizza oven. The fact is 3 to 6 minutes of cook time is just not enough to impart anything smokey flavor. You'll just expend a full cup of pellets, cause they'll continue to burn for 20-30 minutes. I've stopped bothering with wood-firing for pizzas.
4. Versatility as an oven -- One of the best advantages of this oven, vs. say an Ooni type pizza oven, is that this is quite versatile and can be used as a regular oven. It has two levels of racks, and can buy third party trays on Amazon that fit the upper rack.
5. Wood-firing in general - Wood firing is extremely useful otherwise for regular cooking, and it's implemented well. You don't need figure out ignition or anything. Just fill pellets on the side-cup, press a button and the pellets will ignite on their own. I said I don't find them useful for pizzas, but they are great for making chicken kabobs, chicken wings etc. Cook them at a lower heat to extend cooking time; you need give smoke time for it to impact the flavor. Only problem is that you'll need to keep watch and continue refilling the side cup. That's my one criticism of this oven -- I wish they had a bigger hopper, so you didn't need to refill. Don't buy the Ninja branded pellets. There are cheaper brands available on Amazon. The extremely bulky ones are too cheap but not practical unless you have other uses for pellets. But you can buy a '6-pack' (different 'flavors' of wood), which are much cheaper than Ninja branded ones.
6. Pizza peel - My unit came with a pizza peel. The ninja peel has holes in it. The idea was to reduce the contact surface area. But I don't think that's practical unless you are making very light pizzas, and you'll see most reviews corroborate that. Cause heaver pizzas with a lot of toppings will have the dough go through the holes, and in fact make the pizza get stuck even more. That being said, I'm glad it came with one, cause I don't usually try to 'swing' the pizza inside. We make pizzas with a lot of toppings so swinging in it is impractical. I put the pizza on a flat aluminum peel and use the ninja peel to push it in. I believe wood peels work even better, but they take up a lot of room, so I'm making do with a flat aluminum peel whose handle can be folded.
7. Cover - My unit came with a cover. Ninja has variations depending on vendor. Make sure you get one if yours doesn't come with one. No need to get the Ninja branded one. I believe there are multiple third party ones that fit it perfectly and are better in quality.
Hope this helps. When I bought this unit, we didn't think we'll get that much use. But have been making pizzas almost every weekend since we've owned it. Best of luck!
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I'm including below some advice and opinions. Some of this is based on my own ownership experience, and some is based on research I did before I bought this oven. I'm no gourmet pizza chef, so take these with a grain of salt. It's a long read, but I'm hoping potential pizza oven buyers might find this helpful.
- The fact that this is electric -- Trust me, that is a blessing. If you are a casual user who simply wants to make regular pizzas for spouse and kids on the weekends, do not get enamored by wood pizza ovens that look so appealing on Youtube videos. From buying the wood, to setting it up, to maintaining temperature, it's all quite cumbersome. Quite often people do that a few times and then don't bother again. And whether they actually produce better pizza is debatable. The pizza is in the oven for only a few minutes. It's getting cooked by heat. Whether the source of that heat is electricity or wood or gas, doesn't really matter. The most important bit is having reliable and consistent temperature. The 'wood-fired' experience comes from the smoke, which technically this provides as well. But more on that later.
- The fact that this goes to 'only' 700F -- A lot has been said online on how Neapolitan pizzas ideally need 800-850 F or higher, while this oven only goes this 700 F. That's the biggest shortcoming that comes up in every professional review, so I want to address it. In my opinion, in practical use for the casual user (that bit is important; cannot overstate that enough), it doesn't really matter. Firstly, Neapolitan pizzas on this oven come out just fine. Purists might scoff at that, but I've made dozens of them, and they have the big bubbles and slightly burnt bits just like a regular Neapolitan pizza. Nobody will look at them and say they are not Neapolitan. Secondly, and more importantly -- I do not find them worth the effort. You will find yourself cooking regular pizzas after the novelty of Neapolitan pizzas has worn off. That's because the cooking time for a Neapolitan pizza is just too short -- 3 minutes at 700F in this oven, or 1&1/2 minutes at 850F in one that goes higher. The latter option might be ideal, but trust me when I say this -- you are not a pizza expert that makes pizzas every day. In practice, even if you make pizzas every weekend, your pizza will be slightly different week to week. The moisture content in dough, its density, its thickness, weight of toppings etc. will vary. It's really really difficult to ascertain the perfect cook timing when the cooking time is so short. Even at 700F, you'll find you sometimes need 3 min, sometimes 3 min 15sec, sometimes 3 min 30 sec. And so it's very easy to either undercook or burn the pizza enough to spoil the experience. Just 30 seconds extra is 16.7% extra. Now imagine doing this at 850F. The same 30 sec extra is 33% extra of cook time. Point is - it's very easy to screw up, and I'm happy enough with the quality I get with the 3min cook time. Personally, I don't find neapolitan pizzas taste better anyway, but that's personal opinion, so it's neither here nor there. For reference, most pizzas I make now are at 475 F and need 6 minutes to 6 minutes 30 sec.
- Wood-fired pizza -- Like I said, the 'wood-fired' flavor comes from the smoke, not the heat source. This oven uses pellets to generate smoke, and can technically generate enough smoke to give food the smokey flavor. But frankly it's useless for pizzas. This is true of any home pizza oven. The fact is 3 to 6 minutes of cook time is just not enough to impart anything smokey flavor. You'll just expend a full cup of pellets, cause they'll continue to burn for 20-30 minutes. I've stopped bothering with wood-firing for pizzas.
- Versatility as an oven -- One of the best advantages of this oven, vs. say an Ooni type pizza oven, is that this is quite versatile and can be used as a regular oven. It has two levels of racks, and can buy third party trays on Amazon that fit the upper rack.
- Wood-firing in general - Wood firing is extremely useful otherwise for regular cooking, and it's implemented well. You don't need figure out ignition or anything. Just fill pellets on the side-cup, press a button and the pellets will ignite on their own. I said I don't find them useful for pizzas, but they are great for making chicken kabobs, chicken wings etc. Cook them at a lower heat to extend cooking time; you need give smoke time for it to impact the flavor. Only problem is that you'll need to keep watch and continue refilling the side cup. That's my one criticism of this oven -- I wish they had a bigger hopper, so you didn't need to refill. Don't buy the Ninja branded pellets. There are cheaper brands available on Amazon. The extremely bulky ones are too cheap but not practical unless you have other uses for pellets. But you can buy a '6-pack' (different 'flavors' of wood), which are much cheaper than Ninja branded ones.
- Pizza peel - My unit came with a pizza peel. The ninja peel has holes in it. The idea was to reduce the contact surface area. But I don't think that's practical unless you are making very light pizzas, and you'll see most reviews corroborate that. Cause heaver pizzas with a lot of toppings will have the dough go through the holes, and in fact make the pizza get stuck even more. That being said, I'm glad it came with one, cause I don't usually try to 'swing' the pizza inside. We make pizzas with a lot of toppings so swinging in it is impractical. I put the pizza on a flat aluminum peel and use the ninja peel to push it in. I believe wood peels work even better, but they take up a lot of room, so I'm making do with a flat aluminum peel whose handle can be folded.
- Cover - My unit came with a cover. Ninja has variations depending on vendor. Make sure you get one if yours doesn't come with one. No need to get the Ninja branded one. I believe there are multiple third party ones that fit it perfectly and are better in quality.
Hope this helps. When I bought this unit, we didn't think we'll get that much use. But have been making pizzas almost every weekend since we've owned it. Best of luck!Leave a Comment