TIP: To ensure the dough is easy to work, leave out at room temperature for a few hours or until malleable enough to stretch.
TIP: If using a Ninja Pizza Peel, adding flour to the peel will also help prevent sticking when transferring your pizza or bread to the stone.
NOTE: For homemade dough, we recommend our Artisan Pizza Dough recipe.
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy, Wheat
Step-by-step instruction without your screen going to sleep
- 8 ounces pre-made raw pizza dough, room temperature
- 1/4 cup marinara or pizza sauce
- 4 ounces sliced mozzarella cheese, patted dry to remove excess moisture
- Fresh basil leaves, as garnish
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
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).
On a lightly floured work surface, stretch and toss dough by hand into a 10-inch circle about 1/8-inch thick.
Evenly cover dough with pizza sauce, leaving a 1/2-inch edge for the crust. Then evenly top with sliced mozzarella. Do not overtop the pizza.
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.
When cooking is complete, open door and remove pizza with peel. Let rest for 5 minutes before cutting and serving. Garnish with fresh basil.