Ninja Woodfire Outdoor 700° Oven & OONI Pizza Dough Mix New York Style

I do the complete dough mix and stretching on camera... and then cook it at 700° in the Ninja Woodfire Oven...I actually impressed myself...lol
#jelly007 #woodfire #pizza
- timestamps -
00:00 beginning and explanation of video
02:18 dough after 20 hrs in fridge
06:38 dough balls after 3 hours at room temp
10:20 sauce and toppings
12:15 putting pizza in to oven

[@suziekiehn5553]

Both the pizza and the new Ninja oven are so tempting and mouth watering. I’ll watch you do a few more cooks and then probably pull the trigger and get my 8th Ninja. I’m obsessed with these toys that make delicious food. Thanks Jelly. Well done

[@JohnSanders]

Thanks... and thanks for watching!!!

[@victorsaboresypaladares694]

I being following you for a while your channel is excellent I like every single video , the way you express yourself to let the audience know is impressive we need more youtubers like you . Congratulations 🎉🎉🎉🎉🎉🎉

[@victorsaboresypaladares694]

👍👍👍

[@JohnSanders]

Thank you very much

[@darrellbratcher7745]

Wow! Looks delicious!

[@JohnSanders]

Thanks

[@douglascoleman7629]

Love your videos!!!

[@JohnSanders]

Thank you!!!

[@vettej6530]

Looks good!

[@thegronchotico]

Marvelous

[@JohnSanders]

Thanks

[@Ecohen52784]

Nice job

[@mrgunn2726]

Now that's a pizza pie!🍕

[@JohnSanders]

Thank you Mr gunn

[@carlotta120489]

Looks delicious!! I love my woodfire grill and I’m really trying to refrain from buying this oven. My family does love pizza, we have it almost every Friday night. I am very impressed with how quickly it cooks the pizza once it’s preheated!

[@JohnSanders]

3 minutes ain't bad!!!

[@chadsadventures]

Just buy a gas pizza oven it a lot more fun I love my gas oven

[@DiffFamilyReviews]

Just a quick tip about the pizza; I used a perforated peel and that allows the excess flour, semolina, etc... to fall off before getting into the oven.

[@JohnSanders]

I actually ordered one from ninja... it looks like a good design...I will sayI'm concerned that a loose dough may try to hang in the slots... or at least cause some resistance when launching

[@DiffFamilyReviews]

@@JohnSanders So a wood peel is much better for launching but you do get a fair amount of flour in the oven. The dough doesn’t stick to wood as easy as metal. I used a Gozney peel with the Ninja oven and it worked great. I would say if you you start making your own pizza dough stick with 60% hydration as it’s not too sticky. And you can be liberal with the flour when forming the round. That way you don’t need as much flour on the peel.

[@PrimeVegas]

So we can do a roast and chicken in there as well?! Very nice...!!

[@kablammy7]

I have a favor to ask - can you connect your unit to a power meter and tell me how many watts is shows, for when you have the pellet ignition on ? ? ? I think other settings are usually about 1,300 to 1,500 watts - however - when set for ignition it shows over 2,300 watts ? ? ? That is the most that I have seen anything so far - I think one of my cookers uses about 1,800 watts . Maybe that is the portable induction panel ? ? ?

[@JohnSanders]

Which exact setting and temp?

[@kablammy7]

@@JohnSanders Oh - it does not matter - any time that I turn on the ignition - it goes up to the high wattage . Now that I think about it . I found that to happen with the other woodfire grill - not the oven . I haven't tried it on the oven yet . I bet it is the same though . Now, I wonder if it is heating up the cooking element ( s ) at the same time that it is heating the pellets ? ? ? Or it is putting all the power to the pellets ?

[@ImmortalDuke]

stone base

[@silversurfer647]

Damn... too much talking.... just get to it...