Tip: To make a homemade dough, see the homemade pizza dough recipes on page 36 within the Ninja Woodfire Outdoor Oven Quick Start Guide & Inspiration Guide.
This dish contains the following allergens: Milk/Dairy, Wheat
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Step-by-step instruction without your screen going to sleep
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 1
Install the Accessory Frame in the bottom level of the unit. Place the Insert Rack in the Pro-Heat Pan. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 2
Place the beef chuck roast on a cutting board and spread oil all over. Rub with garlic powder, cumin, oregano, salt, and pepper. Place chuck roast directly on rack then open door, place the pan in the oven, then close the door.
Step 3
Turn dial toSMOKER, set temperature to 250⁰F, and set time to 6 hours. Select START/STOP to begin cooking (preheating is not needed).
Step 4
Cooking is complete when the chuck roast is tender. Open door, remove roast and baste with any leftover juices or water. Cover with aluminum foil and let rest while the pizza is being made.
Step 5
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
Step 6
Turn left-hand dial to select PIZZA, then use the right-hand dial to select NEAPOLITAN, and set time to 3 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).
Step 7
On a lightly floured work surface, stretch and toss dough by hand into a 10-inch circle about 1/8-inch thick.
Step 8
Uncover the chuck roast and use two forks to pull the meat apart. Place to the side until ready to top pizza.
Step 9
Evenly cover dough with pizza sauce, leaving ½-inch edge for the crust. Then evenly top with the Cotija cheese and the pulled beef. Do not overtop the pizza.
Step 10
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured Pizza Peel under the pizza and transfer to the hot stone. Close door, select START/STOP, and cook for 3 minutes. If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial.
Step 11
When cooking is complete, open door and remove pizza with peel. Top with the cilantro and white onions. Let rest for 5 minutes before cutting and serving.
Install the Accessory Frame in the bottom level of the unit. Place the Insert Rack in the Pro-Heat Pan. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 2 of 11
Place the beef chuck roast on a cutting board and spread oil all over. Rub with garlic powder, cumin, oregano, salt, and pepper. Place chuck roast directly on rack then open door, place the pan in the oven, then close the door.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 3 of 11
Turn dial toSMOKER, set temperature to 250⁰F, and set time to 6 hours. Select START/STOP to begin cooking (preheating is not needed).
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 4 of 11
Cooking is complete when the chuck roast is tender. Open door, remove roast and baste with any leftover juices or water. Cover with aluminum foil and let rest while the pizza is being made.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 5 of 11
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 6 of 11
Turn left-hand dial to select PIZZA, then use the right-hand dial to select NEAPOLITAN, and set time to 3 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 7 of 11
On a lightly floured work surface, stretch and toss dough by hand into a 10-inch circle about 1/8-inch thick.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 8 of 11
Uncover the chuck roast and use two forks to pull the meat apart. Place to the side until ready to top pizza.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 9 of 11
Evenly cover dough with pizza sauce, leaving ½-inch edge for the crust. Then evenly top with the Cotija cheese and the pulled beef. Do not overtop the pizza.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 10 of 11
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured Pizza Peel under the pizza and transfer to the hot stone. Close door, select START/STOP, and cook for 3 minutes. If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
4 ounces
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
Step 11 of 11
When cooking is complete, open door and remove pizza with peel. Top with the cilantro and white onions. Let rest for 5 minutes before cutting and serving.
1814g
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
225g
pre-made raw pizza dough, room temperature
¼ - ½ cup
pizza sauce
115g
Cotija cheese
¼ cup
cilantro, finely chopped
¼
medium white onion, diced
4 pounds
beef chuck roast
1 tablespoon
avocado oil
1 tablespoon
garlic powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
2 teaspoons
salt
1 teaspoon
ground black pepper
8 ounces
pre-made raw pizza dough, room temperature
