Відео

Pre heat with the door on. Cook with door off

I don't think you pushed the woodfire button to start the pellets. Otherwise the pizzas look great. Making me hungry

I love to jiggle it and I also blow air underneath if I have a lot of toppings 😂

How quickly does the gas bottle go down ?

You don’t have one so pointless video as it’s not a review !!!

OMG, I have to get used to seeing you! Cool format.

Hi, I see you are using the Ninja alot. Would you recommend the Ninja over the Ooni Koda 16 at this point? I would like to upgrade from the Onni Pro I've had for some time.

Hi , the last couple times I’ve used my ninja on artistan mode it’s been really burnt around the crust like black! Any tips why this would be happening ? Thanks

Hiya, I love your channel can you give me any tips on how you got your pizza stone so HOT!!! and do you use the smoke button? Thanks Mikey 🤠

Outstanding, I too am amazed at the incredible results I am getting from The Ninja Outdoor Woodfired Oven. Fantastic video 🙏💕💕💕💕

An interesting option for a home pizza oven. I noted that your dough is 60% hydration. Have you tried a higher hydration in this oven? If so the results? I have found a hydration of 68-70% in my Ooni Koda provides a great rise and crunch. Thanks for the videl.

this looks like a 2-3 hour dough. 24 Hours dough is more tastier and you get a better rise and flavour. ! But it looks very tasty still 'dough'!

Nice going, Ellie.! If I were served a pizza that looks like the ones you're cooking, I wouldn't mind if it were cooked with gas or electric. Can you let me know where you buy your block mozzarella, please.

Maybe make some videos on different pizza styles? Neopolitan is the least popular here in the US.

Hi! Since I bought this oven in January I have already had so much fun cooking pizza using it - it's so easy to use and I don't need to turn the pizza so its great for cooking pizza for parties and for friends and family!

I feel like I should reassure people and add to this really good review - there’s a way to superheat the stone. Preheat on Artisan. Restart the unit and give it 10 on ‘top heat’ with nothing in. This blasts the stone, worked for me.

these look alot better than ones you have made before

Pretty disappointing from the Ninja. Crust looks underdone and bottom doesn't sound crispy.

I agree with you, a temperature dial and/or glass door would be improvements, then you're very close to the karu 12g model. Maybe they should look into making their models modular or sell aftermarket upgrades for the temperature dial and door although it would really change the way they would create stock and sell.

Love this review! Couldn’t you just use this oven indoors without activating the smoke function?

Good to see someone share their experience which could be useful to others

The "juices" around your pellet hopper is creosote. Yes, it's just the tar from the wood solidifying after it's been distilled during the burning process. It's harmless, nice vid as always!

Which is the best Pizza oven ?

A temperature dial would be great and a glass door. A rotating base would be amazing.

And I thought my Karu 16 is hard to use with charcoal/wood but this sounds like a nightmare 😅 I think if you just started making your own pizzas you shouldn't buy this oven it's too much to learn at once I had enough to do learning how to make my dough how to stretch it and get it into the oven without making a unintended calzone 😅

Hi! It’s been 3 years since I bought the Fyra 12 and these are my thoughts on this wood pellet oven. Plus also my thoughts on entry level ovens for beginners! 🍕🔥

All of my burned pizzas in my Karu 12 has made me into a pretty good pizzaiolo. I am pretty confident to work with any oven. I can see Ooni going the rotating base route, which makes a perfect pizza every time. But I think it takes away from the joy of learning and managing a fire. I feel Ooni is under threat from Gozney because Gozney is making more aesthetically pleasing ovens. I think Ooni is more focused on solving the challenges of home pizza makers, which I feel is smart.

I bought one when it was originally released. I rarely use it because it just doesn't cook as well as my Koda 12.

What table do you use?

I had a Koda 16 for 4 years. Unfortunately, in the early days, out of frustration from a botched pizza (and too many beers), I smashed the top of the oven with the turning pizza peel. This dent cracked the lovely finish and allowed rust to take hold. The oven still worked but had seen better days, so I sold it on eBay for £160 and bought another discounted Koda 16. I am much better at cooking pizzas these days and a lot calmer. I did look at the Arc XL and it seems a great oven but of the price of the Koda 16 (vs the Arc) I get a lot more bang for my Buck/Pound/Euro. I like your cooking set up and maybe you could do a video on it.

All right maam

Love it. Bit hectic though! It's frantic enough cooking one pizza, knowing that 10 seconds either way can make a big difference. Happy the Ninja won (as that's the one I have!). Do you just aim for the highest temperature, rather than following the lower temp pizza instructions? Also, did you use any smoke function when cooking your pizza?

Not sponsored - I bought this oven. This clip is from my pizza cook off with the Koda 12

Have you looked into proofing your dough more? It really seems to fight when you try to stretch...It's not relaxed at all.

The more I use my Ninja the more I fall in love with it 😅😊

i like the koda pizza way more plus i want to see my pizza in the oven the ninja is not for me but glad you like it 😁

Can you make steak or chicken in it?

Can you use this Ninja oven indoors?🍕🍕🍕

With pizza Love from Florida. Love your outdoor kitchen. It's that time of year over there. Enjoy!

Thank you for the video, Ellie. Similarly to you, I purchased a Karu 16 around 18 months ago and a Ninja 8-in-1 woodfire oven this May, and I find that I prefer making pizzas with the Ninja. My sole tip for the Ninja is to use the pre-heat function plus 15 minutes at 370c full temperature before placing a pizza inside, ensuring the stone is thoroughly heated from a cold start.

Great comparative review. Thank You 💕🙏🙏🙏🙏

I never thought I wanted a pizza oven until I bought the Ninja as a smoker with the bonus of the oven. I fell in love with the pizza oven function and it had me lusting dedicated pizza ovens and thanks to your video, I can rest knowing the dedicated pizza ovens aren't worth it as a single function device. Ninja doesn't have to get turned and it is faster and more consistent to pre-heat

Hi! This is a real-time cook off using homemade pizza dough using the Ninja Electric and the Ooni Koda Gas oven!! What are your thoughts on the pizza - which oven do you think looked/cooked the best?!

Thank you!

I love pizza... But! I could not see the point of buying an outdoor pizza oven given how unpredictable our weather is. But I couldn't also justify (or convince my other half) the price of the Ooni Volt 12. That was until I found a great deal from a seller on Ebay. At £630 for the oven (brand new and unused) together with an unused Ooni metal peel, Ooni bamboo peel and a laser thermometer thrown in (£117 worth in total), even my other half said to go for it. And what a difference it has made, perfect Neapolitan pizza cooked in about two minutes. Also, Chicago deep pan and Detroit Deep Pan pizzas come out perfect too. As you say, it heats up very quickly, no mess, really controllable top and bottom heat and the results have been as good as anything I have ever had from an outdoor oven. Best of all though, pizza even when it is raining or freezing cold outside. No faff, just great tasting pizza!

Awesome video. Thank you for the tips.

Not sure if you have tried the gozney arc xl, would be keen to know your thoughts vs koda 16. In australia the koda 16 is cheaper than the arc xl by 600. Just to give you an idea of the $ with $600 i could purchase another koda 12 and a turning peel.

Thank you for the comprehensive review, it's made my decision easier! :)

Semolina Rimaccinata!

Semola...👍🏼